Emulsions stabilized by heat-treated collagen fibers

dc.creatorSantana, RC
dc.creatorSato, ACK
dc.creatorda Cunha, RL
dc.date2012
dc.dateJAN
dc.date2014-07-30T17:19:28Z
dc.date2015-11-26T16:51:46Z
dc.date2014-07-30T17:19:28Z
dc.date2015-11-26T16:51:46Z
dc.date.accessioned2018-03-28T23:38:34Z
dc.date.available2018-03-28T23:38:34Z
dc.identifierFood Hydrocolloids. Elsevier Sci Ltd, v. 26, n. 1, n. 73, n. 81, 2012.
dc.identifier0268-005X
dc.identifierWOS:000293731800009
dc.identifier10.1016/j.foodhyd.2011.04.006
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64710
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64710
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1276071
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe emulsifying properties of collagen fiber were modified by heat treatment at temperatures ranging from 50 to 85 degrees C for 20 or 60 min. In addition to heat treatment, the influence of pH (3.5 and 9.2) and the emulsifying process (rotor-stator device and high-pressure homogenizer) were evaluated on oil-in-water emulsions stabilized by collagen fiber through visual analysis (stability), microstructure and rheological measurements. Emulsions homogenized using solely the rotor-stator device showed phase separation and a larger mean droplet size (d(32)), except for the emulsion composed by non-heated collagen fiber. The alkaline emulsions showed lower kinetic stability, since collagen fibers have a lower net charge (zeta potential) at higher pH values, decreasing the electrostatic stability process. Heat treatment slightly decreased the protein charge and significantly reduced the insoluble protein content, suggesting a decrease in the emulsifying properties of the collagen fiber. The use of high-pressure homogenization (20-100 MPa) made it possible to produce acid emulsions with a reduced droplet size and distribution. At 20 MPa, the emulsions showed a higher d(32) value (between 3.17 and 1.18 mu m), while at 60 and 100 MPa the emulsions presented lower d(32) values (between 0.74 and 0.94 mu m) without any significant variation between the different heat-treated collagen fibers, but showing a noticeable decrease in emulsion viscosity and elasticity with increases in the homogenization pressure and heat treatment. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description26
dc.description1
dc.description73
dc.description81
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Hydrocolloids
dc.relationFood Hydrocolloids
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectCollagen fiber
dc.subjectHeat treatment
dc.subjectEmulsion
dc.subjectRheology
dc.subjectHigh pressure
dc.subjectDroplet size
dc.subjectHigh-pressure Homogenization
dc.subjectIn-water Emulsions
dc.subjectPhysicochemical Properties
dc.subjectSubmicron Emulsions
dc.subjectMolecular-weight
dc.subjectFish Gelatin
dc.subjectPh
dc.subjectDenaturation
dc.subjectEmulsifier
dc.subjectProteins
dc.titleEmulsions stabilized by heat-treated collagen fibers
dc.typeArtículos de revistas


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