Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment

被引:40
|
作者
Liang, Yichao [1 ,2 ]
Gillies, Graeme [1 ]
Matia-Merino, Lara [2 ]
Ye, Aigian [2 ]
Patel, Hasmukh [3 ]
Golding, Matt [2 ]
机构
[1] Fonterra Res & Dev Ctr, Private Bag 11 029, Palmerston North, New Zealand
[2] Massey Univ, Inst Food Sci & Technol, Private Bag 11 222, Palmerston North, New Zealand
[3] South Dakota State Univ, Dept Dairy Sci, Box 2104, Brookings, SD 57007 USA
关键词
Sodium caseinate; Heat-induced proteolysis; Depletion flocculation; Emulsion stability; Rheology; WHEY-PROTEIN ISOLATE; DEPLETION FLOCCULATION; INDUCED DEAMIDATION; INDUCED HYDROLYSIS; RHEOLOGY; PH; SEPARATION; BREAKDOWN; MODEL; SIZE;
D O I
10.1016/j.foodhyd.2016.11.041
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The emulsion stability and rheological properties of heated (120 degrees C, 0-60 min) 30% w/w oil-in-water emulsions (droplet diameter similar to .73 mu m, pH 6.8) containing sodium caseinate (Na-CN), 2-6% w/w, were investigated. The creaming kinetics, determined by multiple light scattering (Turbiscan), showed that the phase separation of Na-CN-stabilized emulsions was markedly dependent on the duration of the heat treatment. The differences between unheated and heated emulsions were attributed to heat induced physicochemical changes in the aqueous Na-CN nanoparticles. The heat treatment caused protein degradation and changed the intact Na-CN concentration in the continuous phase. The emulsion structures, with varied extents of depletion flocculation, were well reflected by small and large deformation rheology. In the recombined Na-CN emulsions, the depletion attraction was weakened at low and moderate Na-CN concentrations (2% and 4% w/w) but was strengthened at high Na-CN concentration (6% w/w). The former structural change was predominantly due to reduced depletion attraction, whereas reduced depletion attraction and decreased continuous phase viscosity influenced the latter structural change. The intact Na-CN concentration in the continuous phase is determined by the heat-induced physicochemical changes of Na-CN nanoparticles, which played a significant role in the physical stability of the emulsions. The insights from this study can be used to create novel droplet sizes and protein particle sizes to manipulate the droplet/protein size ratio, and therefore the extent of droplet droplet interactions. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:307 / 317
页数:11
相关论文
共 50 条
  • [21] Oxidative stability and effect of stress factors on flaxseed oil-in-water emulsions stabilized by sodium caseinate–sodium alginate–chitosan interfacial membrane
    S. Sivapratha
    Preetam Sarkar
    Chemical Papers, 2018, 72 : 1 - 14
  • [22] Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate
    Long, Zhao
    Zhao, Mouming
    Liu, Ning
    Liu, Daolin
    Sun-Waterhouse, Dongxiao
    Zhao, Qiangzhong
    FOOD CHEMISTRY, 2015, 184 : 105 - 113
  • [23] Stability of oil-in-water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions
    Dybowska, Brygida E.
    Krupa-Kozak, Urszula
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020, 73 (03) : 513 - 520
  • [24] The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate-Stabilized Oil-in-Water Emulsions
    Richards, Amy
    Golding, Matt
    Wijesundera, Chakra
    Lundin, Leif
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2011, 88 (01) : 65 - 73
  • [25] Oil-in-water emulsions stabilized by sodium alginate microgels
    Wu, Yuehan
    Hu, Meng
    Chen, Fangfang
    Zhang, Chao
    Gao, Zhiming
    Xu, Longquan
    Cui, Shaohua
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2021, 17 (08) : 633 - 641
  • [26] Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions
    Martinez-Padilla, Laura Patricia
    Sosa-Herrera, Maria Guadalupe
    Osnaya-Becerril, Marcela
    INTERNATIONAL DAIRY JOURNAL, 2021, 117
  • [27] Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions
    Martínez-Padilla, Laura Patricia
    Sosa-Herrera, María Guadalupe
    Osnaya-Becerril, Marcela
    International Dairy Journal, 2021, 117
  • [28] Oil-in-water emulsions stabilized by sodium phosphorylated chitosan
    Chongprakobkit, Suchada
    Maniratanachote, Rawiwan
    Tachaboonyakiat, Wanpen
    CARBOHYDRATE POLYMERS, 2013, 96 (01) : 82 - 90
  • [29] The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions
    Yi, Jiang
    Li, Yue
    Zhong, Fang
    Yokoyama, Wallace
    FOOD HYDROCOLLOIDS, 2014, 35 : 19 - 27
  • [30] Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions
    Girardet, JM
    Courthaudon, JL
    Campagna, S
    Puyjalon, V
    Lorient, D
    Linden, G
    INTERNATIONAL DAIRY JOURNAL, 1999, 9 (3-6) : 409 - 410