EJPAU 2005. Leman J. , Dołgań T. , Smoczyński M. , Dziuba Z. FRACTAL CHARACTERISTICS OF MICROSTRUCTURE OF BETA-LACTOGLOBULIN PREPARATIONS AND THEIR EMULSIFYING PROPERTIES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 3

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Leman J. , Dołgań T. , Smoczyński M. , Dziuba Z. 2005. FRACTAL CHARACTERISTICS OF MICROSTRUCTURE OF BETA-LACTOGLOBULIN PREPARATIONS AND THEIR EMULSIFYING PROPERTIES, EJPAU 8(3), #29.
Available Online: http://www.ejpau.media.pl/volume8/issue3/abs-29.html

FRACTAL CHARACTERISTICS OF MICROSTRUCTURE OF BETA-LACTOGLOBULIN PREPARATIONS AND THEIR EMULSIFYING PROPERTIES

Jacek Leman, Tomasz Dołgań, Michał Smoczyński, Zofia Dziuba
Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Poland

ABSTRACT

The emulsifying properties of beta-Lg preparations were dependent on the method the protein was isolated from the sweet whey retentate, protein concentration in emulsion and medium pH. The emulsion stabilized with beta-Lg preparation obtained after salting the protein out with 30% solution at pH 2.0 (beta-Lg 1) had oil droplets with smaller volume surface diameter (d_vs) than the emulsions stabilized with the beta-Lg preparation after alfa-lactalbumin isolation from the whey retentate in mild conditions (55 ^oC/30 min, pH 3.9) (beta-Lg 2). The d_vs value for emulsions was found to decline with an increase in the protein concentration from 0.5 to 2.0% and in the pH value from 5.0 to 7.0. Statistically significant (p ≤ 0.05) decline in d_vs value was found for beta-Lg 2 in the whole range of pH and only at pH 5.0 for beta-Lg 1, for which the increase in the concentration above 1.0% was insignificant (p ≤ 0.05) for d_vs at pH 6.0 and 7.0. The increase in the medium acidity from pH 7.0 to 6.0 and 5.0 increased significantly (p ≤ 0.05) d_vs value only for beta-Lg 1 at the concentration 0.5 to 2.0% and for beta-Lg 2 at the concentration 1.0-2.0% and 0.5% , respectively. Natural fractal dimension (D_L) of particles of beta-Lg preparations were almost the same, i.e. 1.31 and 1.32, and their high value reflected developed surface of the protein particles evidenced on electronograms, what was however unimportant to the emulsifying properties.

Key words: beta-lactoglobulin preparations, emulsifying properties, computer image analysis, Sauter’s diameter (d_vs), fractal analysis.

Jacek Leman
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland

Tomasz Dołgań
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland
email: t.dolgan@uwm.edu.pl

Michał Smoczyński
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland

Zofia Dziuba
Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Poland
Heweliusza 1, 10-724 Olsztyn, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.