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dc.contributor.advisorVardhanabhuti, Bongkosheng
dc.contributor.authorHuan, Yaneng
dc.date.issued2013eng
dc.date.submitted2013 Falleng
dc.description"December 2013."eng
dc.description.abstractSoluble complex between whey protein isolate (WPI) and carboxymethylcellulose (CMC) can be formed at pH above the pI of the protein. In the first study, the influence of CMC concentration and molecular weight (Mw = 270k, 750k, and 2,500kDa) on the stability and properties of WPI/CMC-stabilized oil-in-water emulsions was investigated. Emulsions were prepared using soluble WPI-CMC complexes by homogenization 5% vegetable oil with 95% mixed WPI-CMC solution (0.5% WPI and 0-0.5% CMC, pH 7.0) at 12,000 rpm for 1 min, followed by sonication at 30% amplitude of total power for 5 min, and the pH was adjusted to 5.2. Emulsions were assessed by measuring ζ-potential, droplet size, creaming stability, rheological properties, and protein surface coverage. At proper concentration, emulsions containing high Mw CMC (2,500k) were the most stable and showed no separation even after 15-day storage. In the second study, acid-induced gelation of heated WPI and CMC soluble complex was investigated. Heated soluble complexes were prepared by mixing the biopolymers at pH 7 and heated at 85 oC for 30min. Gels were formed by the addition of GDL. Results showed that CMC molecular weight and biopolymer ratio were the major factors affecting gel properties. Overall, gels from heated WPI-CMC complex showed smoother structure and less porosity, indicating less phase separation. Furthermore, gels showed better mechanical properties when heated WPI-CMC complex at higher protein concentration.eng
dc.format.extent87 pageseng
dc.identifier.urihttps://hdl.handle.net/10355/44703
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcollectionUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.source.originalSubmitted by the University of Missouri--Columbia Graduate Schooleng
dc.subjectDepartment of Food Scienceeng
dc.titleApplication of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelationeng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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