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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleStability And In Vitro Digestibility Of Emulsions Containing Lecithin And Whey Proteins.pt_BR
dc.contributor.authorMantovani, Raphaela Araujopt_BR
dc.contributor.authorCavallieri, Ângelo Luiz Fazanipt_BR
dc.contributor.authorNetto, Flavia Mariapt_BR
dc.contributor.authorCunha, Rosiane Lopespt_BR
unicamp.authorRaphaela Araujo Mantovani, Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 - Campinas, SP, Brazil.pt_BR
unicamp.author.externalÂngelo Luiz Fazani Cavallieri,pt
unicamp.author.externalFlavia Maria Netto,pt
unicamp.author.externalRosiane Lopes Cunha,pt
dc.subjectDrug Stabilitypt_BR
dc.subjectElectrophoresis, Polyacrylamide Gelpt_BR
dc.subjectEmulsifying Agentspt_BR
dc.subjectEmulsionspt_BR
dc.subjectHydrogen-ion Concentrationpt_BR
dc.subjectLecithinspt_BR
dc.subjectMilk Proteinspt_BR
dc.subjectRheologypt_BR
dc.subjectSoybean Oilpt_BR
dc.subjectWaterpt_BR
dc.description.abstractThe effect of pH and high-pressure homogenization on the properties of oil-in-water (O/W) emulsions stabilized by lecithin and/or whey proteins (WPI) was evaluated. For this purpose, emulsions were characterized by visual analysis, droplet size distribution, zeta potential, electrophoresis, rheological measurements and their response to in vitro digestion. Lecithin emulsions were stable even after 7 days of storage and WPI emulsions were unstable only at pH values close to the isoelectric point (pI) of proteins. Systems containing the mixture of lecithin and WPI showed high kinetic instability at pH 3, which was attributed to the electrostatic interaction between the emulsifiers oppositely charged at this pH value. At pH 5.5 and 7, the mixture led to reduction of the droplet size with enhanced emulsion stability compared to the systems with WPI or lecithin. The stability of WPI emulsions after the addition of lecithin, especially at pH 5.5, was associated with the increase of droplet surface charge density. The in vitro digestion evaluation showed that WPI emulsion was more stable against gastrointestinal conditions.en
dc.relation.ispartofFood & Functionpt_BR
dc.relation.ispartofabbreviationFood Functpt_BR
dc.date.issued2013-Seppt_BR
dc.identifier.citationFood & Function. v. 4, n. 9, p. 1322-31, 2013-Sep.pt_BR
dc.language.isoengpt_BR
dc.description.volume4pt_BR
dc.description.firstpage1322-31pt_BR
dc.rightsabertopt_BR
dc.sourcePubMedpt_BR
dc.identifier.issn2042-650Xpt_BR
dc.identifier.doi10.1039/c3fo60156kpt_BR
dc.identifier.urlhttp://www.ncbi.nlm.nih.gov/pubmed/23799542pt_BR
dc.date.available2015-11-27T13:31:53Z-
dc.date.accessioned2015-11-27T13:31:53Z-
dc.description.provenanceMade available in DSpace on 2015-11-27T13:31:53Z (GMT). No. of bitstreams: 1 pmed_23799542.pdf: 408701 bytes, checksum: ba96ca92555fb2b21d6632dd901da90b (MD5) Previous issue date: 2013en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/200699-
dc.identifier.idPubmed23799542pt_BR
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