Artículo
New insights about flocculation process in sodium caseinate-stabilized emulsions
Huck Iriart, Cristián
; Montes de Oca Avalos, Juan Manuel
; Herrera, Maria Lidia
; Candal, Roberto Jorge
; Pinto de Oliveira, Cristiano Luis; Linares Torriani, Iris




Fecha de publicación:
11/2016
Editorial:
Elsevier Science
Revista:
Food Research International
ISSN:
0963-9969
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization by ultrasound. Emulsions with droplets with diameters above (coarse) or below (fine) 1 μm were obtained. Emulsions were analyzed for droplet size distribution by static light scattering (SLS), stability by Turbiscan, and structure by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). SAXS data were fitted by a theoretical model that considered a system composed of poly dispersed spheres with repulsive interaction and presence of aggregates. Flocculation behavior was caused by the self-assembly properties of NaCas, but the process was more closely related to interfacial protein content than micelles concentration in the aqueous phase. The results indicated that casein aggregation was strongly affected by disaccharide addition, hydrophobic interaction of the emulsion droplets, and interactions among interfacial protein molecules. The structural changes detected in the protein micelles in different environments allowed understanding the macroscopic physical behavior observed in concentrated NaCas emulsions.
Palabras clave:
Disaccharides
,
Emulsions
,
Flocculation
,
Saxs
,
Sodium Caseinate
,
Turbiscan
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Colecciones
Articulos(INQUIMAE)
Articulos de INST.D/QUIM FIS D/L MATERIALES MEDIOAMB Y ENERGIA
Articulos de INST.D/QUIM FIS D/L MATERIALES MEDIOAMB Y ENERGIA
Articulos(ITPN)
Articulos de INSTITUTO DE TECNOLOGIA EN POLIMEROS Y NANOTECNOLOGIA
Articulos de INSTITUTO DE TECNOLOGIA EN POLIMEROS Y NANOTECNOLOGIA
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Huck Iriart, Cristián; Montes de Oca Avalos, Juan Manuel; Herrera, Maria Lidia; Candal, Roberto Jorge; Pinto de Oliveira, Cristiano Luis; et al.; New insights about flocculation process in sodium caseinate-stabilized emulsions; Elsevier Science; Food Research International; 89; 11-2016; 338-346
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