The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbumin

The effect of pH (5.0 or 7.0) and temperature (25.0, 65.0 and 95.0 °C) on the physicochemical and emulsifying properties of type-1 (with calcium, ALA-1) and type-3 (without calcium, ALA-3) alpha-lactalbumin (ALA) were examined. By increasing the temperature of pre-treatment, changes in ALA conformation allowed for greater surface hydrophobicity and caused changes in its surface charge. pH also influenced surface charge for ALA where enhanced repulsion at pH 7.00 was observed resulting in reduced aggregation despite having greater hydrophobicity. Findings indicate that changes to protein conformation using various pH and temperature pre-treatments influenced their surface chemistry, aggregation and ability to align at the oil–water interface. Overall, emulsions were found to be more stable at pH 7.0 than 5.0 due to the greater amount of electrostatic repulsive forces between droplets present at pH 7.0. Under the conditions examined in this study, ALA-3 pre-treated at 65 °C and at pH 7.00 resulted in the best emulsifying properties.