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Doctor of Philosophy, (Food Technology)
Study Completed: 2009
College of Sciences
Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions
Mr Ries’ research focussed on the antioxidant activity of milk proteins in model oil-in-water emulsions. Whey protein isolate and sodium caseinate exhibit remarkable emulsifying properties and have also been shown to inhibit lipid oxidation. Lipid oxidation is a common problem in food emulsions particularly those containing polyunsaturated fatty acids (PUFAs), which easily oxidise in the presence of oxygen, light, iron and copper, and at elevated temperatures. In the course of lipid oxidation, off-flavours are generated, resulting in reduced product shelf live and an unacceptable product. His research contributed to a better understanding of the influence of various factors and conditions on the oxidative stability of milk-protein-stabilised emulsions: protein type, protein concentration, continuous phase protein, droplet size, low molecular weight compounds, heat treatment of proteins and external free radicals. Furthermore, the oxidative damage of milk protein exposed to oxidising lipid or external free radicals was demonstrated.
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Last updated on Tuesday 04 April 2017