Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349999
Type: Artigo
Title: Gelation of oil-in-water emulsions stabilized by whey protein
Author: Mantovani, Raphaela Araujo
Cavallieri, Angelo Luiz Fazani
Cunha, Rosiane Lopes
Abstract: The effects of heat treatment and high-pressure homogenization on whey protein (WP) emulsion properties were evaluated. Only emulsion containing non-heated WP was stable, presenting low viscosity, small droplets and higher adsorbed protein content by increasing homogenization pressure. In addition, the influence of high-pressure homogenization and pH on cold-set gel formation by acidification of emulsion (emulsion gel) or emulsion dispersed in heat-treated WP solution (emulsion-filled gel) was studied. Only emulsion-filled gels were self-supported. Stronger gels were observed at pH near WP isoelectric point due to lower acidification rate and electrostatic repulsion that promoted more intense protein aggregation. Varying emulsion homogenization pressure resulted in different gel network strength caused by changing dispersed phase volume fraction and adsorbed protein content. Therefore, depending on process conditions cold-set gel of emulsion can be produced and it shows a great potential to be used in food formulations as texturizing agent and/or as a carrier for heat-labile ingredients.
Subject: Proteínas do soro do leite
Emulsões
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.jfoodeng.2015.12.011
Address: https://www.sciencedirect.com/science/article/pii/S0260877415300819
Date Issue: 2016
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.