Capítulo de Libro
Stability of cloudy apple juice colloidal particles modeled with the extended DLVO theory
Título del libro: Water properties of Food, Pharmaceutical, and Biological Materials
Genovese, Diego Bautista
; Lozano, Jorge Enrique
Otros responsables:
Buera, Maria del Pilar
; Welt Chanes, Jorge; Lillford, Peter J.; Corti, Horacio Roberto
Fecha de publicación:
2005
Editorial:
CRC Press - Taylor & Francis Group
ISBN:
9780849329937
Idioma:
Inglés
Clasificación temática:
Resumen
Cloudiness of turbid or opalescent apple juice is provided by particulate material that remains in suspension (Genovese et al., 1997). This cloud has beenmodeled to consist of negatively charged pectin wrapped around a core of positively charged protein (Yamasaki et al., 1964; Endo, 1997). Particle sizes above 0.5 mm are unstable and settle out (Beveridge, 2002). Below this range, particles are colloidal in nature and follow Brownian motion. These colloidal particles are retained in suspension as a result of their small size, mutual charge repulsion, and the protective effect of pectin (Beveridge, Pectin acts as a protective colloid in turbid juices, retarding the coagulation and precipitation of small insoluble particles. Pectin slows aggregation by coating the particles, preventing the close-enough approach of one to another needed for the formation of hydrogen bonds or effective dipole interactions. In addition, it may give particles a large enough charge that significant electrostatic repulsion takes place between particles (Van Buren, 1989). However, the colloidal mechanism of particle stabiliz- ation in cloudy juices is still unclear.
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Capítulos de libros(PLAPIQUI)
Capítulos de libros de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Capítulos de libros de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Genovese, Diego Bautista; Lozano, Jorge Enrique; Stability of cloudy apple juice colloidal particles modeled with the extended DLVO theory; CRC Press - Taylor & Francis Group; 16; 2005; 289-299
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