Artículos de revistas
Stabilization Of Multilayered Emulsions By Sodium Caseinate And κ-carrageenan
Registro en:
Food Hydrocolloids. , v. 30, n. 2, p. 606 - 613, 2013.
0268005X
10.1016/j.foodhyd.2012.08.006
2-s2.0-84866011258
Autor
Perrechil F.A.
Cunha R.L.
Institución
Resumen
The influence of the κ-carrageenan concentration and pH on the properties of oil-in-water multilayered emulsions was studied. Multilayered emulsions were prepared by the mixture of a primary emulsion stabilized by 0.5% (w/v) sodium caseinate (Na-CN) with κ-carrageenan solutions with different concentrations (0.05-1% w/v). The emulsions were evaluated at pH 7 and 3.5. At pH 7, there was little adsorption of κ-carrageenan onto the droplet surface and a depletion flocculation was observed when the polysaccharide concentration exceeded 0.5% (w/v). At pH 3.5, a mixed κ-carrageenan-Na-CN second layer was formed around the protein-covered droplets and the emulsions showed bridging flocculation at lower polysaccharide concentrations (0.05-0.25% w/v). Stable emulsions could be formed with the highest κ-carrageenan concentration (1% w/v) at both pH values (7.0 and 3.5). 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