The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions

被引：31

作者：

Abker, Adil M. ^{[1
,2
]}

Wang, Shurui ^{[1
]}

Chen, Shihan ^{[1
]}

Ma, Meihu ^{[1
,3
]}

Fu, Xing ^{[1
,3
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Wuhan 430070, Hubei, Peoples R China

[2] Ind Res & Consultancy Ctr IRCC, Inst Agroind, Khartoum, Sudan

[3] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2023年 / 339卷

基金：

中国国家自然科学基金;

关键词：

High intensity ultrasound; Egg white protein; Emulsion; Rheology; Microstructure; EMULSIFYING PROPERTIES; VEGETABLE-OILS; IMPACT; HOMOGENIZATION; WATER; NANOEMULSIONS; COMPLEXATION; EMULSIFIERS; INTERFACE; STABILITY;

D O I：

10.1016/j.jfoodeng.2022.111276

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, zeta-potential, particle size, rheology, viscosity, and interfacial tension. The results showed that extending the time of sonication considerably reduced particle size and interfacial tensions in emulsions. Additionally, increasing the sonication period reduced the viscosity and increased the elasticity of EWP emulsions. Moreover, results indicated sunflower oil had better emulsion stability than all oils. Ultrasound improved the microstructural of EWP emulsions. The droplet sizes of emulsions increased after heat treatment. Meanwhile, after 4 min of sonication, emulsions produced showed better stability against ionic strengths. The results confirmed that HIUS showed promising stabilized EWPs emulsions with different oils.

引用

页数：10

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