Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/88745
Type: Artigo de periódico
Title: Stabilization Of Multilayered Emulsions By Sodium Caseinate And κ-carrageenan
Author: Perrechil F.A.
Cunha R.L.
Abstract: The influence of the κ-carrageenan concentration and pH on the properties of oil-in-water multilayered emulsions was studied. Multilayered emulsions were prepared by the mixture of a primary emulsion stabilized by 0.5% (w/v) sodium caseinate (Na-CN) with κ-carrageenan solutions with different concentrations (0.05-1% w/v). The emulsions were evaluated at pH 7 and 3.5. At pH 7, there was little adsorption of κ-carrageenan onto the droplet surface and a depletion flocculation was observed when the polysaccharide concentration exceeded 0.5% (w/v). At pH 3.5, a mixed κ-carrageenan-Na-CN second layer was formed around the protein-covered droplets and the emulsions showed bridging flocculation at lower polysaccharide concentrations (0.05-0.25% w/v). Stable emulsions could be formed with the highest κ-carrageenan concentration (1% w/v) at both pH values (7.0 and 3.5). Thus, stable emulsions were successfully produced using protein-polysaccharide interfacial complexes, and the oil droplet diameter, zeta potential and rheological properties of these emulsions were not affected by changes in the pH. © 2012 Elsevier Ltd.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.foodhyd.2012.08.006
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84866011258&partnerID=40&md5=0c442867453f67e5b12916a7bbf0fe19
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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