Stability and rheology of water-in-oil-in-water multiple emulsions made with protein-polysaccharide soluble complexes

被引：49

作者：

Hernandez-Marin, N. Y. ^{[1
]}

Lobato-Calleros, C. ^{[2
]}

Vernon-Carter, E. J. ^{[3
]}

机构：

[1] Univ Autonoma Metropolitana Iztapalapa, Dept Biotecnol, Mexico City 09340, DF, Mexico

[2] Univ Autonoma Chapingo, Dept Preparatoria Agr, Texcoco 56230, Mexico

[3] Univ Autonoma Metropolitana Iztapalapa, Dept Ingn Proc & Hidraul, Mexico City 09340, DF, Mexico

来源：

JOURNAL OF FOOD ENGINEERING | 2013年 / 119卷 / 02期

关键词：

Multiple emulsions; Carboxymethylcellulose; Whey protein concentrate; Soluble complexes; Rheology; VISCOELASTIC PROPERTIES; MILK; CHEESE; FAT;

D O I：

10.1016/j.jfoodeng.2013.05.039

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The morphology, stability, and rheological properties of water-in-oil-in-water (W-1/O/W-2) multiple emulsions (ME) stabilized by whey protein concentrate (W)-carboxymethylcellulose (C) soluble complexes (SCw/c) were evaluated. The interaction pH values (pH(i)) to generate SCw/c were established through zeta potential and turbidity determinations. Six ME variations were prepared using a constant weight ratio (WR) between W and C of 3:1 (where maximum interaction occurred) and by varying the way in which the biopolymers were adsorbed at the interface (layer-by-layer, LL, or pre-formed complex, PF) and (3.7, 4.0 and 4.3). The ME initial volume-surface diameter (D-3.2) of the oil droplets ranged from 2.4 to 3.2 mu m, which on turn contained numerous flocculated water droplets. Higher viscoelastic moduli values (G' and G"), more pronounced shear thinning behaviour and smaller changes in droplet size with storage time were displayed by ME made with a pH(1) value of 4.3, WR3:1, and LL biopolymers adsorption technique. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：181 / 187

页数：7

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