The Effect of High Pressure Processing on the Emulsifying Properties of Whey Protein Concentrates

In this study the influence of high pressure(20, 50, 80 and 110 Mpa)on the properties of limonene emulsions stabilized with different concentrations(10, 15 and20% by wt) of whey protein concentrate was investigated. The size of particles, the polydispersity index (PdI), and rheological characteristics of emulsions were analyzed. Based on the results, by increasing the concentration of whey protein concentrate, the size of particles and polydispersity index increased significantly. It is also observed that the size of particles as well as polydispersity index decreased by increase in processing pressure. By fitting the Herschel-bulky model on the experimental data of shear stress vs. shear rate, rheological characteristics of emulsions were evaluated. Results show that in all concentration and homogenization pressure emulsions exhibit shear- thickening behavior.