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http://hdl.handle.net/1843/42950| Type: | Artigo de Periódico |
| Title: | Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: effects of number of homogenization passes, pH, and NaCl concentration |
| Authors: | Janaína Teles de Faria Eduardo Basílio de Oliveira Valéria de Paula Rodrigues Minim Luis Antonio Minim |
| Abstract: | The effects of number of homogenization passes, pH, and NaCl concentration on the formation and stability of oil-in-water emulsions comprising a mixture of a biosurfactant (Quillaja bark saponin) and a globular protein (β-lactoglobulin) were investigated. The emulsions were characterized as to visual appearance, droplet size, droplet surface charge, and rheology. The emulsions obtained by different conditions (4, 6, or 8 passes; pH 7, 8, or 9; and 0, 100, or 200 mmol L−1 of NaCl) were polydisperse, presented relatively small average droplet sizes (z-average < 323 nm) as well as negative droplet charge (between –20 and –79.6 mV) in all evaluated conditions. Regardless of the number of homogenization passes, the emulsions exhibited low apparent viscosity and pseudoplastic behavior with small yield stress. Viscoelastic behavior was also observed, thus the emulsions were characterized as weak gels. Four homogenization passes were enough to obtain small droplets in the evaluated conditions. Droplet size was not significantly affected by NaCl concentration and pH (p > 0.05). On the other hand, the absolute ζ-potential values significantly decreased and increased upon increased NaCl content and pH, respectively. Regardless of the tested conditions, all emulsions had good stability against phase separation and droplet aggregation, since no significant changes in average droplet size were observed throughout storage (p > 0.05). In the presence of NaCl, in which droplet charge significantly decreased, emulsion was also stable. Thus, we can conclude that electrostatic repulsion as well as steric repulsion was responsible for stabilization. |
| Subject: | Reologia Estabilidade |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | 10.1080/10942912.2016.1217007 |
| URI: | http://hdl.handle.net/1843/42950 |
| Issue Date: | 2017 |
| metadata.dc.url.externa: | http://dx.doi.org/10.1080/10942912.2016.1217007 |
| metadata.dc.relation.ispartof: | International Journal of Food Properties |
| Appears in Collections: | Artigo de Periódico |
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