Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition

dc.creatorPerrechil, FA
dc.creatorCunha, RL
dc.date2010
dc.dateAPR
dc.date2014-11-14T01:22:40Z
dc.date2015-11-26T17:12:28Z
dc.date2014-11-14T01:22:40Z
dc.date2015-11-26T17:12:28Z
dc.date.accessioned2018-03-29T00:00:53Z
dc.date.available2018-03-29T00:00:53Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 97, n. 4, n. 441, n. 448, 2010.
dc.identifier0260-8774
dc.identifierWOS:000274673900001
dc.identifier10.1016/j.jfoodeng.2009.10.041
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/67563
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/67563
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/67563
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281338
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe effect of pH, addition of a thickening agent (locust bean gum) or high-pressure homogenization on the stability of oil-in-water emulsions added by sodium caseinate (Na-CN) was evaluated. For this purpose, emulsions were characterized by visual analysis, microstructure and theological measurements. Most of the systems were not stable, showing phase separation a few minutes after emulsion preparation. However, creaming behavior was largely affected by the pH, homogenization pressure or locust bean gum (LBG) concentration. The most stable systems were obtained for emulsions homogenized at high pressure, containing an increased amount of LBG or with pH values close to the isoelectric point (pI) of sodium caseinate, which was attributed to the size reduction of the droplets, the higher viscosity of continuous phase and the emulsion gelation (elastic network formation), respectively. All the studied mechanisms were efficient to decrease the molecular mobility, which slowed down the phase separation of the emulsions. In addition, the use of sodium caseinate was also essential to stabilize the emulsions, since it promoted the electrostatic repulsive interactions between droplets. (C) 2009 Elsevier Ltd. All rights reserved.
dc.description97
dc.description4
dc.description441
dc.description448
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [2006/02318-4, 2007/58017-5]
dc.descriptionCNPq [301869/2006-5]
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectEmulsion
dc.subjectSodium caseinate
dc.subjectLocust bean gum
dc.subjectRheology
dc.subjectMicrostructure
dc.subjectGlucono-delta-lactone
dc.subjectPhysicochemical Properties
dc.subjectWhey Proteins
dc.subjectAging Time
dc.subjectGelation
dc.subjectPolysaccharides
dc.subjectHydrocolloids
dc.subjectCoalescence
dc.subjectDroplets
dc.subjectRheology
dc.titleOil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition
dc.typeArtículos de revistas


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