Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350024
Type: Artigo
Title: Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin
Author: Furtado, Guilherme de Figueiredo
Michelon, Mariano
Oliveira, Davi Rocha Bernardes de
Cunha, Rosiane Lopes da
Abstract: Formation and characterization of droplet heteroaggregates were investigated by mixing two emulsions previously stabilized by proteins oppositely charged. Emulsions were composed of 5 vol.% of sunflower oil and 95 vol.% of sodium caseinate or lactoferrin aqueous dispersions. They were produced using ultrasound with fixed power (300 W) and sonication time (6 min). Different volume ratios (0–100%) of sodium caseinate-stabilized emulsion (droplet diameter around 1.75 μm) to lactoferrin-stabilized emulsion (droplet diameter around 1.55 μm) were mixed under conditions that both proteins showed opposite charges (pH 7). Influence of ionic strength (0–400 mM NaCl) on the heteroaggregates stability was also evaluated. Creaming stability, zeta potential, microstructure, mean particle diameter and rheological properties of the heteroaggregates were measured. These properties depended on the volume ratio (0–100%) of sodium caseinate to lactoferrin-stabilized emulsion (C:L) and the ionic strength. In the absence of salt, different zeta potential values were obtained, rheological properties (viscosity and elastic moduli) were improved and the largest heteroaggregates were formed at higher content of lactoferrin-stabilized emulsion (60–80%). The system containing 40 and 60 vol.% of sodium caseinate and lactoferrin stabilized emulsion, respectively, presented good stability against phase separation besides showing enhanced rheological and size properties due to extensive droplets aggregation. Phase separation was observed only in the absence of sodium caseinate, demonstrating the higher susceptibility of lactoferrin to NaCl. The heteroaggregates produced may be useful functional agents for texture modification and controlled release since different rheological properties and sizes can be achieved depending on protein concentrations.
Subject: Proteínas
Proteínas do soro do leite
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2016.08.024
Address: https://www.sciencedirect.com/science/article/pii/S0963996916303507
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.