Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/339517
Type: Artigo
Title: Oil in water emulsions stabilized by maillard conjugates of sodium caseinate-locust bean gum
Author: Barbosa, Janaína Miranda
Ushikubo, Fernanda Yumi
Furtado, Guilherme de Figueiredo
Cunha, Rosiane Lopes
Abstract: Conjugates composed by sodium caseinate and locust bean gum (LBG) were produced through Maillard reaction in order to enhance their emulsifying properties. The reactions were performed (80 °C/76% relative humidity) at three protein/polysaccharide ratios (0.3, 0.6, 1.2), and the conjugates were added in emulsions at two pH values (3.5 and 7). The formation of protein-polysaccharide conjugates was confirmed by SDS-polyacrylamide gel electrophoresis and by FTIR spectra. At both pH values, the conjugates subjected to longer reaction times presented less emulsifying capability, probably due to insoluble compounds formation. Furthermore, the conjugates provided high stability in O/W emulsions at pH 7 due to the electrostatic repulsion of protein charged groups. However, even though the conjugates were not charged at pH 3.5, the stabilization process occurred at this condition probably due to the formation of a thicker interfacial layer, which provided an increase in steric repulsion between the droplets. Thus, the conjugates formed by sodium caseinate and locust bean gum can be characterized as a good emulsifying agent to be applied in different pH conditions
Subject: Óleos minerais
Água
Country: Estados Unidos
Editor: Taylor & Francis
Rights: Fechado
Identifier DOI: 10.1080/01932691.2018.1476152
Address: https://www.tandfonline.com/doi/full/10.1080/01932691.2018.1476152
Date Issue: May-2019
Appears in Collections:FEA - Artigos e Outros Documentos

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