Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities. (December 2017)

• Record Type: Journal Article
• Authors: Chang, Hon Weng; Tan, Tai Boon; Tan, Phui Yee; Abas, Faridah; Lai, Oi Ming; Nehdi, Imededdine Arbi; Tan, Chin Ping
• Is Part Of: Journal of food engineering. Volume 214(2017)
• Page Start: 277
• Page End: 286
• Publication Date: 2017-12
• Subjects: Esterification -- Whey protein isolate -- Emulsifying properties -- Foaming properties; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.07.015
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The effect of thiolation using propanethiol on the functionalities of fibrillated whey protein isolate (WPI) solution at different pH values was studied. Fibrillated WPI solutions were thiolated at different molar ratios of propanethiol:carboxyl group (0.5:1, 1:1, 2:1, 3:1, 4:1) and the highest esterification extent ratio was obtained at 4:1 (pH 9). We also found that the thiolation process improved the foaming capacity and foam stability. TEM micrographs evidenced aggregation of thiol-modified fibrillated WPI. A network of shortened fibrils attached to each other was formed upon thiolation, suggesting good physical interaction. This was coherent with the increment of zeta potential values, indicating a greater repulsion force to retard fibrils aggregation. Thiolation enhanced emulsifying stability index of thiol-modified fibrillated WPI solution (pH 8) and diminished its susceptibility to pH changes. This has broadened the potential application of fibrils as food ingredients. Highlights: Thiol-modified (TM) fibrillated WPI solutions were synthesized using thiol reagent. Higher esterification extent of fibrillated WPI solution was achieved at pH 9. Shortened fibrils with varying properties were produced upon thiolation. TM fibrillated WPI solutions show enhanced emulsifying and foaming properties.