Effect of fatty acid type on dispersed phase particle size distributions in emulsion edible films

被引：20
|
作者：
Sherwin, CP [1 ]
Smith, DE [1 ]
Fulcher, RG [1 ]
机构：
[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 11期
关键词：
with proteins; edible film; microscopy; emulsion; digital analysis;
D O I：
10.1021/jf9802981
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Edible films used as moisture barriers can enhance food quality. Dispersed phase particle size distributions of microfluidized whey protein-fatty acid emulsion films were measured to determine the effect of fatty acid type on microstructure. Emulsions of saturated fatty acids from C-14 to C-22 and whey protein isolate were prepared by microfluidization and analyzed by polarized light microscopy coupled with digital image analysis. Particle size increased with increasing chain length, and at least two populations of fatty acid particles were observed. Chain length effect on particle size may be used to explain functional property differences in future experiments.
引用
收藏
页码：4534 / 4538
页数：5
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