Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
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چکیده
منابع مشابه
Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
The effect of xanthan gum (XG) addition on physicochemical properties of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated by measuring droplet size, viscosity, microstructure, creaming profile and oxidative stability. In fresh emulsions, addition of XG at different concentrations did not show any significant effect on the s...
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The objective of this work was to study the physical properties of O/W emulsions stabilized by whey proteins. Coarse emulsions were prepared with 30% (w/w) soy oil and water phase containing 7% w/w of non heated and denatured whey proteins at 70 or 90oC. These emulsions were high pressure homogenized at 250, 450 and 600 bar in order to obtain fine emulsions. Creaming kinetics of the emulsions o...
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The interactions of proteins during the heat treatment of whey-protein-isolate (WPI)-based oil-in-water emulsions with and without added hydroxylated lecithin were studied by examining the changes in droplet size distribution and the quantity and type of adsorbed and unadsorbed proteins. Heat treatment at 90 degrees C of WPI emulsions resulted in an increase in total adsorbed protein; unadsorbe...
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Physicochemical properties of emulsion based systems are influenced by various factors. In this study, lutein-loaded oil in water emulsions was prepared with whey protein isolate and selected anionic polysaccharides. Our results revealed that 0.2-1% (w/v) pectin and 0.1-0.7% (w/v) of Carboxymethyl cellulose to 1% (w/v) whey protein isolate significantly changed the electrical charge. At pH 3, t...
متن کاملHigh internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
In recent years, there has been significant progress in edible emulsion technology especially with respect to creating and stabilizing surfactant-free emulsion systems for food applications. In this paper, we demonstrate the fabrication of high internal phase emulsions (HIPE) (φoil = 0.82) stabilized using colloidal complexes of non-gelling biopolymers (at concentrations as low as 0.3 wt%). The...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2012
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2012.01.016