Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG

dc.creatorPerrechil, FA
dc.creatorCunha, RL
dc.date2012
dc.dateJAN
dc.date2014-07-30T14:42:12Z
dc.date2015-11-26T17:38:50Z
dc.date2014-07-30T14:42:12Z
dc.date2015-11-26T17:38:50Z
dc.date.accessioned2018-03-29T00:20:31Z
dc.date.available2018-03-29T00:20:31Z
dc.identifierFood Hydrocolloids. Elsevier Sci Ltd, v. 26, n. 1, n. 126, n. 134, 2012.
dc.identifier0268-005X
dc.identifierWOS:000293731800015
dc.identifier10.1016/j.foodhyd.2011.04.017
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61617
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61617
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286321
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe stability of oil-in-water, water-in-water and multiple emulsions containing sodium caseinate (Na-CN) and/or locust bean gum (LBG) at pH 5.5 was investigated with different compositions using a visual analysis (creaming and/or phase separation), optical microscopy and rheological measurements. Oil-in-water emulsions (O/W) were produced by high pressure homogenization, which promoted the formation of very small droplets (similar to 0.4 mu m) and hindered the destabilization process. In the second step of this study, a visual phase diagramwas constructed in order to identify the concentrations of sodium caseinate (Na-CN) and locust bean gum (LBG) that led to phase separation at pH 5.5. A mixed solution composed of 3% (w/v) Na-CN and 0.3% (w/v) LBG was chosen to produce the water-in-water and multiple emulsions. After centrifugation, the solution was separated into an upper phase rich in polysaccharide (PS) and a bottom phase rich in protein (PR), which were mixed in different proportions (1:3, 1:1, 3:1), forming the water-in-water (W/W) emulsions. The stability, microstructure and rheological properties of the W/W emulsions depended strongly on the composition of the biopolymers. An increase in the polysaccharide concentration in the W/W emulsions led to the production of more viscous and stable systems. Multiple emulsions with different characteristics were prepared and also depended on the biopolymer composition. The system with the highest polysaccharide content was the only one that showed an O/W/W structure, while the others presented the microstructure of an O/W-W/W emulsion. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description26
dc.description1
dc.description126
dc.description134
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.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.subjectProtein
dc.subjectPolysaccharide
dc.subjectPhase separation
dc.subjectRheology
dc.subjectFluorescence microscopy
dc.subjectLocust Bean Gum
dc.subjectGlucono-delta-lactone
dc.subjectIn-water Emulsions
dc.subjectWhey-protein
dc.subjectThermodynamic Incompatibility
dc.subjectInterfacial-tension
dc.subjectRheology
dc.subjectPolysaccharides
dc.subjectMixtures
dc.subjectProgress
dc.titleDevelopment of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG
dc.typeArtículos de revistas


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