The influence of polysaccharide on the stability of protein stabilized oil-in-water emulsion prepared by microchannel emulsification technique
書誌事項
- 公開日
- 2014-01
- 資源種別
- journal article
- 権利情報
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- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
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- 10.1016/j.colsurfa.2012.09.051
- 公開者
- Elsevier BV
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説明
Abstract The influence of carboxymethylcellulose (CMC) on the stability of monodisperse beta-lactoglobulin (β-lg) stabilized oil-in-water (O/W) emulsion was investigated. Monodisperse emulsion droplets with particle size ( d 3,2 ) of 29.6 μm and coefficient of variation (CV) of 9% were generated by microchannel (MC) emulsification using a hydrophilic asymmetric straight-through MC silicon 24 mm × 24 mm microchip consisting of 23,348 microchannels. This study demonstrates that the stability of the emulsions produced was mainly governed by the CMC/β-lg concentration ratios, pH and heating conditions. Emulsions were highly susceptible to aggregation at intermediate CMC/β-lg concentration ratios (0.02–0.25) but were relatively stable at high ratios (higher than 0.5). At the pH near the isoelectric point of β-lg, β-lg stabilized emulsions were more prone to destabilization after heating and prolong storage in contrast to those emulsions with CMC present in their system.
収録刊行物
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- Colloids and Surfaces A: Physicochemical and Engineering Aspects
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Colloids and Surfaces A: Physicochemical and Engineering Aspects 440 136-144, 2014-01
Elsevier BV
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詳細情報 詳細情報について
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- CRID
- 1360002215870821504
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- ISSN
- 09277757
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- 資料種別
- journal article
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- データソース種別
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- Crossref
- KAKEN
- OpenAIRE
