Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: effects of number of homogenization passes, pH, and NaCl concentration

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dc.creatorJanaína Teles de Faria
dc.creatorEduardo Basílio de Oliveira
dc.creatorValéria de Paula Rodrigues Minim
dc.creatorLuis Antonio Minim
dc.date.accessioned2022-07-05T21:34:28Z
dc.date.accessioned2025-09-09T01:07:53Z
dc.date.available2022-07-05T21:34:28Z
dc.date.issued2017
dc.identifier.doi10.1080/10942912.2016.1217007
dc.identifier.issn1532-2386
dc.identifier.urihttps://hdl.handle.net/1843/42950
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Food Properties
dc.rightsAcesso Aberto
dc.subjectReologia
dc.subjectEstabilidade
dc.subject.otherEmulsion
dc.subject.otherQuillaja saponin
dc.subject.otherβ-lactoglobulin
dc.subject.otherStability
dc.subject.otherDroplet size
dc.subject.otherDroplet charge
dc.subject.otherRheology
dc.titleEmulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: effects of number of homogenization passes, pH, and NaCl concentration
dc.typeArtigo de periódico
local.citation.epage1654
local.citation.issue7
local.citation.spage1643
local.citation.volume20
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttp://dx.doi.org/10.1080/10942912.2016.1217007

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