Depletion flocculation effects in egg-based model salad dressing emulsions

被引：27

作者：

Drakos, Antonlos ^{[1
]}

Kiosseoglou, Vassilis ^{[1
]}

机构：

[1] Aristotle Univ Thessaloniki, Dept Chem, Food Chem & Technol Lab, GR-54124 Thessaloniki, Greece

来源：

FOOD HYDROCOLLOIDS | 2008年 / 22卷 / 02期

关键词：

emulsion; depletion flocculation; salad dressings; egg protein; stability;

D O I：

10.1016/j.foodhyd.2006.11.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of dehydrated egg white (DEW) addition on the droplet aggregation of yolk-based model salad dressing emulsions was studied in an attempt to investigate the role of the egg albumen fraction in the physicochemical changes that take place during the storage of acidic emulsions containing whole egg. Analysis of the adsorbed protein in emulsion by the application of SDS-PAGE provided strong evidence for the almost complete exclusion of the egg albumen from the droplet surfaces by the more flexible yolk lipoproteins. The results on emulsion stability are discussed in terms of possible depletion effects that may arise from the presence of the non-adsorbed egg white proteins in the continuous phase. Observations of emulsions under the light microscope and theological measurements are presented to support the hypothesis that the extensive droplet-droplet aggregation effects, arising from the presence of unadsorbed albumen proteins, result in emulsion destabilization against creaming. (C) 2006 Elsevier Ltd. All rights reserved.

引用

页码：218 / 224

页数：7

共 19 条

[1] Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces [J].

Aluko, RE ;

Keeratiurai, M ;

Mine, Y .

COLLOIDS AND SURFACES B-BIOINTERFACES, 1998, 10 (06) :385-393

[2]

Anton M, 2002, FOOD EMULSIONS AND DISPERSIONS, P15

[3] Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk [J].

Anton, M ;

Gandemer, G .

COLLOIDS AND SURFACES B-BIOINTERFACES, 1999, 12 (3-6) :351-358

[4] Gel transition of depletion flocculated emulsions [J].

Berli, CLA ;

Quemada, D ;

Parker, A .

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2003, 215 (1-3) :201-204

[5] Hydrocolloids at interfaces and the influence on the properties of dispersed systems [J].

Dickinson, E .

FOOD HYDROCOLLOIDS, 2003, 17 (01) :25-39

[6] Rheology of sodium caseinate stabilized oil-in-water emulsions [J].

Dickinson, E ;

Golding, M .

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1997, 191 (01) :166-176

[7] Creaming and flocculation of oil-in-water emulsions containing sodium caseinate [J].

Dickinson, E ;

Golding, M ;

Povey, MJW .

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1997, 185 (02) :515-529

[8]

DICKINSON E, 1982, COLLOIDS FOOD, pCH7

[9] Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture [J].

Diftis, NG ;

Biliaderis, CG ;

Kiosseoglou, VD .

FOOD HYDROCOLLOIDS, 2005, 19 (06) :1025-1031

[10] Egg yolk protein gels and emulsions [J].

Kiosseoglou, V .

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2003, 8 (4-5) :365-370

← 1 2 →