Concentrated whey protein particle dispersions: Heat stability and rheological properties

In this work heat stability and rheological properties of concentrated whey protein particle dispersions in different dispersing media are studied. Whey protein particles (protein content ∼20% w/v) having an average size of a few microns were formed using a combination of two-step emulsification and heat-induced gelation. Particles were dispersed (volume fraction of particles ∼0.35) in solutions of Na-caseinate, whey protein isolate or gum arabic at different concentrations. The microstructure, particle size distribution and flow behaviour of the dispersions were analyzed before and after heating at 90 °C for 30 min. All dispersions were liquid-like and no significant change in the microstructure was observed after heat treatment. Viscosity measurements showed that both the type and the concentration of the stabilizer influenced the viscosity changes after heat treatment. When 1% (w/w) gum arabic was used as stabilizer no change in the viscosity was observed after heat treatment. However, when Na-caseinate or whey protein isolate was used, viscosity increased in low-shear regime and shear-thickening was observed in high-shear regime. Heat treatment did not significantly alter the zeta potential of the particles, whereas the size of the particles increased after heating due to swelling. The results show that swelling of the particles plays a significant role in the heat stability and rheological properties of these dispersions.