Stabilization Of Multilayered Emulsions By Sodium Caseinate And κ-carrageenan

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). 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High- And Low-energy Emulsifications For Food Applications: A Focus On Process Parameters

High-energy emulsification is traditionally used to produce food-grade emulsions. However, energy input, design of the device and the type of surfactant should be carefully evaluated to achieve the desired emulsion properties. The low-energy processes, as spontaneous emulsification and phase inversion temperature, are alternative methods for producing systems with high stability and smaller particle sizes. Nevertheless, the surfactants and cosurfactants frequently used to produce emulsions from the low-energy process are not food grade or require a higher concentration than is allowed in food products. In this review, the characteristics of emulsions produced from low- and high-energy emulsifications, the mechanisms of droplet formation and their stability are reviewed with a particular focus on recent studies addressing the effects of process parameters on the properties of food emulsions. 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κ-carrageenan-sodium Caseinate Microgel Production By Atomization: Critical Analysis Of The Experimental Procedure

The influence of atomization process to produce κ-carrageenan and κ-carrageenan/sodium caseinate microgels was studied experimentally (aspect ratio and particle size distribution) and theoretically (dimensionless parameters). Moreover, rheological behavior of microgel suspensions was evaluated to examine their potential application in food products. Experimental results demonstrated that the size of microgels was influenced by feed flow rate, compressed air flow rate and composition of solutions, while their shape depended on the viscosity and surface tension of biopolymer solutions. Regarding the dimensionless numbers, higher values of Reynolds number of liquid layer (Reλl) and Weber number (Wel) led to smaller particles, while the decrease of Ohnesorge number (Oh) was related to lower sphericity of microgels. Rheological behavior of suspensions depended on not only the morphology and size of microgels, but also their composition. Incompatibility between κ-carrageenan and sodium caseinate in mixed microgels led to suspensions with more complex rheological behavior at determined biopolymer concentrations. © 2010 Elsevier Ltd. All rights reserved.1041123133Adams, S., Frith, W.J., Stokes, J.R., Influence of particle modulus on the rheological properties of agar microgel suspensions (2004) Journal of Rheology, 48 (6), pp. 1195-1213Aliseda, A., Hopfinger, E.J., Lasheras, J.C., Kremer, D.M., Berchielli, A., Connolly, E.K., Atomization of viscous and non-newtonian liquids by a coaxial, high-speed gas jet. Experiments and droplet size modeling (2008) International Journal of Multiphase Flow, 34 (2), pp. 161-175Annaka, M., Ogata, Y., Nakahira, T., Swelling behavior of covalently cross-linked gellan gels (2000) Journal of Physical Chemistry B, 104 (29), pp. 6755-6760Arltoft, D., Ipsen, R., Madsen, F., De Vries, J., Interactions between carrageenans and milk proteins: A microstructural and rheological study (2007) Biomacromolecules, 8 (2), pp. 729-736Barnes, H.A., Hutton, J.F., Walters, K., (1989) An Introduction to Rheology, , Elsevier Science Publishers AmsterdamBelyakova, L.E., Antipova, A.S., Semenova, M.G., Dickinson, E., Merino, L.M., Tsapkina, E.N., Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: Relationship to protein gelation (2003) Colloids and Surfaces B: Biointerfaces, 31 (14), pp. 31-46Blandino, A., MacIas, M., Cantero, D., Formation of calcium alginate gel capsules: Influence of sodium alginate and CaCl2 concentration on gelation kinetics (1999) Journal of Bioscience and Bioengineering, 88 (6), pp. 686-689Bourriot, S., Garnier, C., Doublier, J.-L., Micellar-casein - κ-carrageenan mixtures I. Phase separation and ultrastructure (1999) Carbohydrate Polymers, 40 (2), pp. 145-157Burey, P., Bhandari, B.R., Howes, T., Gidley, M.J., Hydrocolloid gel particles: Formation, characterization, and application (2008) Critical Reviews in Food Science and Nutrition, 48 (5), pp. 361-377Chan, E.-S., Lee, B.-B., Ravindra, P., Poncelet, D., Prediction models for shape and size of ca-alginate macrobeads produced through extrusion-dripping method (2009) Journal of Colloid and Interface Science, 338 (1), pp. 63-72Channell, G.M., Zukoski, C.F., Shear and compressive rheology of aggregated alumina suspensions (1997) AIChE Journal, 43 (7), pp. 1700-1708Dalgleish, D.G., Morris, E.R., Interactions between carrageenans and casein micelles: Electrophoretic and hydrodynamic properties of the particles (1988) Food Hydrocolloids, 2 (4), pp. 311-320De Ruiter, G.A., Rudolph, B., Carrageenan biotechnology (1997) Trends in Food Science & Technology, 8 (12), pp. 389-395Ellis, A., Jacquier, J.C., Manufacture of food grade κ-carrageenan microspheres (2009) Journal of Food Engineering, 94 (34), pp. 316-320Ellis, A., Keppeler, S., Jacquier, J.C., Responsiveness of κ-carrageenan microgels to cationic surfactants and neutral salts (2009) Carbohydrate Polymers, 78 (3), pp. 384-388Herrero, E.P., Martín Del Valle, E.M., Galán, M.A., Development of a new technology for the production of microcapsules based in atomization processes (2006) Chemical Engineering Journal, 117 (2), pp. 137-142Hunik, J.H., Tramper, J., Large-scale production of κ-carrageenan droplets for gel-bead production: Theoretical and practical limitations of size and production rate (1993) Biotechnology Progress, 9 (2), pp. 186-192Imeson, A.P., Carrageenan (2000) Handbook of HydrocolloidsKeppeler, S., Ellis, A., Jacquier, J.C., Cross-linked carrageenan beads for controlled release delivery systems (2009) Carbohydrate Polymers, 78 (4), pp. 973-977Lai, V.M.F., Wong, P.A.-L., Lii, C.-Y., Effects of cation properties on sol-gel transition and gel properties of κ-carrageenan (2000) Journal of Food Science, 65 (8), pp. 1332-1337Langendorff, V., Cuvelier, G., Launay, B., Parker, A., Gelation and flocculation of casein micelle/carrageenan mixtures (1997) Food Hydrocolloids, 11 (1), pp. 35-40Lefebvre, A.H., (1989) Atomization and Sprays, , Taylor & Francis New YorkLindström, S.B., Uesaka, T., Simulation of semidilute suspensions of non-Brownian fibers in shear flow (2008) Journal of Chemical Physics, 128 (2), pp. 0249011-02490114Martin, A.H., Goff, H.D., Smith, A., Dalgleish, D.G., Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM) (2006) Food Hydrocolloids, 20 (6), pp. 817-824McClements, D.J., (2005) Food Emulsions: Principles, Practice and Techniques, , CRC Press New YorkMeunier, V., Nicolai, T., Durand, D., Structure of aggregating κ-carrageenan fractions studied by light scattering (2001) International Journal of Biological Macromolecules, 28 (2), pp. 157-165Moe, S.T., Skjak-Braek, G., Elgsaeter, A., Smidsroed, O., Swelling of covalently crosslinked alginate gels: Influence of ionic solutes and nonpolar solvents (1993) Macromolecules, 26 (14), pp. 3589-3597Morris, E.R., Rees, D.A., Robinson, G., Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure (1980) Journal of Molecular Biology, 138 (2), pp. 349-362Nono, M., Nicolai, T., Durand, D., Gel formation of mixtures of κ-carrageenan and sodium caseinate Food Hydrocolloids, , press doi:10.1016/j.foodhyd.2010.07.014Núñez-Santiago, M.C., Tecante, A., Rheological and calorimetric study of the sol-gel transition of κ-carrageenan (2007) Carbohydrate Polymers, 69 (4), pp. 763-773Oakenfull, D., Miyoshi, E., Nishinari, K., Scott, A., Rheological and thermal properties of milk gels formed with κ-carrageenan I. Sodium caseinate (1999) Food Hydrocolloids, 13 (6), pp. 525-533Pabst, W., Berthold, C., Gregorova, E., Size and shape characterization of polydisperse short-fiber systems (2006) Journal of the European Ceramic Society, 26 (7), pp. 1121-1130. , DOI 10.1016/j.jeurceramsoc.2005.01.053, PII S0955221905001020Poncelet, D., Lencki, R., Beaulieu, C., Halle, J.P., Neufeld, R.J., Fournier, A., Production of alginate beads by emulsification/internal gelation. I. Methodology (1992) Applied Microbiology and Biotechnology, 38 (1), pp. 39-45Reis, C.P., Neufeld, R.J., Vilela, S., Ribeiro, A.J., Veiga, F., Review and current status of emulsion/dispersion technology using an internal gelation process for the design of alginate particles (2006) Journal of Microencapsulation, 23 (3), pp. 245-257Ribeiro, K.O., Rodrigues, M.I., Sabadini, E., Cunha, R.L., Mechanical properties of acid sodium caseinate-κ-carrageenan gels: Effect of co-solute addition (2004) Food Hydrocolloids, 18 (1), pp. 71-79Rizk, N.K., Lefebvre, A.H., The influence of liquid film thickness on airblast atomization (1980) Journal of Engineering for Power, 102 (7), pp. 706-710Sabadini, E., Hubinger, M.D., Cunha, R.L., Stress relaxation of acid-induced milk gels Food and Bioprocess Technology, , in press doi:10.1007/s11947-010-0342-4En, M., Erboz, E.N., Determination of critical gelation conditions of κ-carrageenan by viscosimetric and FT-IR analyses (2010) Food Research International, 43 (5), pp. 1361-1364Smrdel, P., Bogataj, M., Zega, A., Planinsek, O., Mrhar, A., Shape optimization and characterization of polysaccharide beads prepared by ionotropic gelation (2008) Journal of Microencapsulation, 25 (2), pp. 90-105. , DOI 10.1080/02652040701776109, PII 788753619Steffe, J.F., (1996) Rheological Methods in Food Process Engineering, , Freeman Press East LansingVarga, C.M., Lasheras, J.C., Hopfinger, E.J., Initial breakup of a small-diameter liquid jet by a high-speed gas stream (2003) Journal of Fluid Mechanics, 497, pp. 405-434Wolf, B., Frith, W.J., Singleton, S., Tassieri, M., Norton, I.T., Shear behavior of biopolymer suspensions with spheroidal and cylindrical particles (2001) Rheologica Acta, 40 (3), pp. 238-247Zhang, J., Li, X., Zhang, D., Xiu, Z., Theoretical and experimental investigations on the size of alginate microspheres prepared by dropping and spraying (2007) Journal of Microencapsulation, 24 (4), pp. 303-32

Development Of Na-cn-κ-carrageenan Microbeads For The Encapsulation Of Lipophilic Compounds

The ionotropic gelation of double-layered emulsions composed of sodium caseinate and κ-carrageenan at pH values of 7 and 3. 5 was evaluated, in order to obtain potential encapsulation matrices for hydrophobic compounds. The influence of some of the extrusion process variables (nozzle diameter at fluid exit and collecting distance) on the microbead production was studied, as well as the stability of the microbeads. The fluid nozzle diameter showed little influence on the shape of the microbeads, with a slight tendency for a decrease in microbead diameter with increase in fluid nozzle diameter. On the other hand, the collecting distance strongly influenced the microbead shape and they became more spherical (aspect ratio was reduced from ~2. 0 to ~1. 4) as the collecting distance was increased from 10 cm to 50 cm. The emulsion pH did not affect the aspect ratio of the microbeads, but the diameter was greater for microbeads produced at pH 3. 5. This difference was attributed to the kind of interactions occurring between the κ-carrageenan and sodium caseinate at these distinct pH values. The microbeads were highly unstable when dispersed in deionized water, sugar solutions and low salt concentrations, releasing the encapsulated oil. However, no release of oil from the microbeads was observed when they were dispersed in ethanol or potassium chloride solutions with concentrations above 0. 75 %, although their shape was modified when dispersed in ethanol. In general, the results obtained demonstrated the viability of the extrusion process to produce biopolymer-based microbeads and the potential application of these systems. © 2012 Springer Science+Business Media, LLC.73264275Chandy, T., Mooradian, D.L., Rao, G.H.R., (1998) J. Appl. Polym. Sci., 70, p. 2143Azarnia, S., Lee, B.H., Robert, N., Champagne, C.P., (2008) J. Microencapsul., 25, p. 46Vandenberg, G.W., Drolet, C., Scott, S.L., de la Noüe, J., (2001) J. Control. Release, 77, p. 297Albertini, B., Vitali, B., Passerini, N., Cruciani, F., Di Sabatino, M., Rodriguez, L., Brigidi, P., (2010) Eur. J. Pharm. Sci., 40, p. 359Corbo, M.R., Bevilacqua, A., Sinigaglia, M., (2011) Int. J. Food Sci. Technol., 46, p. 2212Kaihara, S., Suzuki, Y., Fujimoto, K., (2011) Colloid Surf. B-Biointerfaces, 85, p. 343Karewicz, A., Łegowik, J., Nowakowska, M., (2011) Polym. Bull., 66, p. 433Matalanis, A., Jones, O.G., McClements, D.J., (2011) Food Hydrocolloids, 25, p. 1865Colinet, I., Dulong, V., Mocanu, G., Picton, L., Le Cerf, D., (2010) Int. J. Biol. Macromol., 47, p. 120Chan, E.-S., (2011) Carbohydr. Polym., 84, p. 1267Burey, P., Bhandari, B.R., Howes, T., Gidley, M.J., (2008) Crit. Rev. Food Sci. Nutr., 48, p. 361Hunik, J.H., Tramper, J., (1993) Biotechnol. Progr., 9, p. 186Blandino, A., Macías, M., Cantero, D., (1999) J. Biosci. Bioeng., 88, p. 686Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., (2008) Food Hydrocolloids, 22, p. 1191Soottitantawat, A., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., (2003) J. Food Sci., 68, p. 2256Perrechil, F.A., Sato, A.C.K., Cunha, R.L., (2011) J. Food Eng., 104, p. 123Chan, E.-S., Lee, B.-B., Ravindra, P., Poncelet, D., (2009) J. Colloid Interface Sci., 338, p. 63Varga, C.M., Lasheras, J.C., Hopfinger, E.J., (2003) J. Fluid Mech., 497, p. 405Heilig, A., Göggerle, A., Hinrichs, J., (2009) LWT- Food Sci. Technol., 42, p. 646Núñez-Santiago, M.C., Tecante, A., Garnier, C., Doublier, J.L., (2011) Food Hydrocolloids, 25, p. 32Aliseda, A., Hopfinger, E.J., Lasheras, J.C., Kremer, D.M., Berchielli, A., Connolly, E.K., (2008) Int. J. Multiph. Flow, 34, p. 161Ellis, A., Keppeler, S., Jacquier, J.C., (2009) Carbohydr. Polym., 78, p. 384Raghavan, S.R., Walls, H.J., Khan, S.A., (2000) Langmuir, 16, p. 7920Ribeiro, K.O., Rodrigues, M.I., Sabadini, E., Cunha, R.L., (2004) Food Hydrocolloids, 18, p. 7

Emulsifying Properties Of Collagen Fibers: Effect Of Ph, Protein Concentration And Homogenization Pressure

The emulsifying properties of collagen fibers were evaluated in oil-in-water (O/W) emulsions produced under different conditions of pH, protein content and type of emulsification device (rotor-stator and high-pressure homogenizer). The stability, microstructure and rheology of the O/W emulsions were measured. The phase separation and droplet size of the emulsions prepared using the rotor-stator device (primary emulsion) decreased with protein concentration and reduction in pH, allowing the production of electrostatically stable emulsions at pH 3.5. In contrast, emulsions at higher pH values (4.5, 5.5 and 7.5) showed a microscopic three-dimensional network responsible for their stability at protein contents higher than 1.0% (w/w). The emulsions at pH 3.5 homogenized by high pressure (up to 100MPa) showed a decrease in surface mean diameter (d32) with increasing pressure and the number of passes through the homogenizer. These emulsions showed droplets with lower dispersion and d32 between 1.00 and 4.05μm, six times lower than values observed for primary emulsions. The emulsions presented shear-thinning behavior and lower consistency index and viscosity at higher homogenization pressures. In addition, the emulsions showed a less structured gel-like behavior with increase in homogenization pressure and number of passes, since the pressure disrupted the collagen fiber structure and the oil droplets. The results of this work showed that the collagen fiber has a good potential for use as an emulsifier in the food industry, mainly in acid products. © 2010 Elsevier Ltd.254604612Ambrosone, A., Ceglie, A., A novel approach for determining the droplet size distribution in emulsion systems by generating function (1997) Journal of Chemical Physics, 24, pp. 10756-10763Anton, N., Benoit, J., Saulnier, P., Design and production of nanoparticles formulated from nano-emulsion templates - a review (2008) Journal of Controlled Release, 128, pp. 185-199Asghar, A., Henrickson, R.L., Chemical, biochemical, functional, and nutritional characteristics as collagen in food systems (1982) Advances in Food Research, 28, pp. 231-372Chen, J., Dickinson, E., Edwards, M., Rheology of acid-induced sodium caseinate stabilized emulsion gels (1999) Journal of Texture Studies, 30, pp. 377-396Chhabra, R.P., Agarwal, S., Chaudhary, K., A note on wall effect on the terminal falling velocity of a sphere in quiescent Newtonian media in cylindrical tubes (2003) Powder Technology, 19, pp. 53-58Cortés-Muñoz, M., Chevalier-Lucia, D., Dumay, E., Characteristics of submicron emulsions prepared by ultra-high-pressure homogenization: effect of chilled or frozen storage (2009) Food Hydrocolloids, 23, pp. 640-654Coupland, J.N., McClements, D.J., Droplet size distribution on food emulsions: comparison of ultrasonic and light scattering methods (2001) Journal of Food Engineering, 50, pp. 117-120Desrumaux, A., Marcand, J., Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350MPa): effect of pressure on emulsion characteristics (2002) International Journal of Food Science and Technology, 37, pp. 263-269Dickinson, E., (1992) An introduction to food hydrocolloids, , Oxford University Press, Oxford, UKFloury, J., Belletre, J., Legrand, J., Desrumaux, A., Analysis of a new type of high-pressure homogenizer. A study of the flow pattern (2004) Chemical Engineering Science, 59, pp. 843-853Floury, J., Desrumaux, A., Axelos, M.A.V., Legrand, J., Effect of high-pressure homogenization on methylcellulose as food emulsifier (2003) Journal of Food Engineering, 58, pp. 227-238Floury, J., Desrumaux, A., Lardières, J., Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions (2000) Innovative Food Science & Emerging Technologies, 1, pp. 127-134Freudig, B., Tesch, S., Schubert, H., Production of emulsions in high-pressure homogenizer - part II: influence of cavitation on droplet breakup (2003) Engineering Life Science, 3, pp. 266-270Garti, N., What can nature offer from an emulsifier point of view: trends and progress? (1999) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 152, pp. 125-146Innocente, N., Biasutti, M., Venir, E., Spaziani, M., Marchesini, G., Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes (2009) Journal of Dairy Science, 92, pp. 1864-1875Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., Re-coalescence of emulsion droplets during high-energy emulsification (2008) Food Hydrocolloids, 22, pp. 1191-1202Keerati-u-rai, M., Corredig, M., Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate (2009) Food Hydrocolloids, 23, pp. 2141-2148Keowmaneechai, E., McClements, D.J., Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2 (2002) Journal of Agricultural and Food Chemistry, 50, pp. 7145-7153Krog, N.J., Sparso, F.V., Food emulsifiers: their chemical and physical properties (2004) Food emulsions, p. 141. , Marcel Dekker, New York, S.E. Friberg, K. Larsson, J. Sjoblom (Eds.)Lizarraga, M.S., Pan, L.G., Añon, M.C., Santiago, L.G., Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions - I. Whey protein concentrate (2007) Food Hydrocolloids, 22, pp. 868-878Marie, P., Perrier-Cornet, J.M., Gervais, P., Influence of major parameters in emulsification mechanisms using a high-pressure jet (2002) Journal of Food Engineering, 53, pp. 43-51Máximo, G.J., Cunha, R.L., (2008), p. 70. , Physical properties of collagen derivatives for food applications. In V Jornada Internacional de Proteínas e Colóides Alimentares. Ital, Campinas-SPMcClements, D.J., (2005) Food emulsions: Principles, practice, and techniques, , CRC Press, WashingtonMcClements, D.J., Coupland, J.N., Theory of droplet size distribution measurements en emulsions using ultrasonic spectroscopy (1996) Colloids and Surfaces A, 117, pp. 161-170Mohan, S., Narsimhan, G., Coalescence of protein-stabilized emulsions in a high-pressure homogenizer (1997) Journal of Colloid and Interface Science, 192, pp. 1-15Neirynck, N., Van lent, K., Dewettinck, K., Van der Meeren, P., Influence of pH and biopolymer ratio on sodium caseinate-guar gum interactions in aqueous solution and in O/W emulsion (2007) Food Hydrocolloids, 21, pp. 862-869Neklyudov, A.D., Nutritive fibers of animal origin: collagen and its fractions as essential components of new and useful food products (2003) Applied Biochemistry and Microbiology, 39, pp. 229-238Nicoleti, J.F., Telis, V.R.N., Viscoelastic and thermal properties of collagen-xanthan gum and collagen-maltodextrin suspensions during heating and cooling (2009) Food Biophysics, 4, pp. 135-146Olivo, R., Shimokomaki, M., (2002) Carnes: No caminho da Pesquisa, , Imprint, Cocal do SulPal, R., Shear viscosity behaviour of emulsions of two immiscible liquids (2000) Journal of Colloid and Interface Science, 225, pp. 359-366Perrechil, F.A., Cunha, R.L., Oil-in-water emulsions stabilized by sodium caseinate: influence of pH, high-pressure homogenization and locust bean gum addition (2010) Journal of Food Engineering, 97, pp. 441-448Pugnaloni, L.A., Matia-Merino, L., Dickinson, E., Microstructure of acid induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysis (2005) Colloid Surface B, 42, pp. 211-217Sandra, S., Dalgleish, D.G., Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder (2005) International Dairy Journal, 15, pp. 1095-1104Schimidt, K.A., Smith, D.E., Effects of varying homogenization pressure on the physical properties of vanilla ice cream (1989) Journal of Dairy Science, 72, pp. 378-384Schulz, M.B., Daniel, R., Hydroxypropylmethylcellulose (HPMC) as emulsifier for submicron emulsions: influence of molecular weight and substitution type on the droplet size after high-pressure homogenization (2000) European Journal of Pharmaceutics and Biopharmaceutics, 49, pp. 231-236Surh, J., Deckes, E.A., McClements, J., Properties and stability of oil-in-water emulsion stabilized by fish gelatin (2006) Food Hydrocolloids, 20, pp. 596-606Usha, R., Ramasami, T., The effects of urea and n-propanol on collagen denaturation: using DSC, circular dicroism and viscosity (2004) Thermochimica Acta, 409, pp. 201-206Walstra, P., Smulders, I., Making emulsions and foams: an overview (1997) Food colloids: Proteins, lipids and polysaccharides, pp. 367-381. , The Royal Society of Chemistry, Cambridge, UK, E. Dickinson, B. Bergenstahl (Eds.)Wolf, K.L., Sobral, P.J.A., Telis, V.R.N., Physicochemical characterization of collagen fibres and collagen powder for selfcomposite film production (2009) Food Hydrocolloids, 23, pp. 1886-189

Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate

AbstractThe aim of this work was to evaluate the influence of laccase and ferulic acid on the characteristics of oil-in-water emulsions stabilized by sodium caseinate at different pH (3, 5 and 7). Emulsions were prepared by high pressure homogenization of soybean oil with sodium caseinate solution containing varied concentrations of laccase (0, 1 and 5mg/mL) and ferulic acid (5 and 10mM). Laccase treatment and pH exerted a strong influence on the properties with a consequent effect on stability, structure and rheology of emulsions stabilized by Na-caseinate. At pH7, O/W emulsions were kinetically stable due to the negative protein charge which enabled electrostatic repulsion between oil droplets resulting in an emulsion with small droplet size, low viscosity, pseudoplasticity and viscoelastic properties. The laccase treatment led to emulsions showing shear-thinning behavior as a result of a more structured system. O/W emulsions at pH5 and 3 showed phase separation due to the proximity to protein pI, but the laccase treatment improved their stability of emulsions especially at pH3. At pH3, the addition of ferulic acid and laccase produced emulsions with larger droplet size but with narrower droplet size distribution, increased viscosity, pseudoplasticity and viscoelastic properties (gel-like behavior). Comparing laccase treatments, the combined addition of laccase and ferulic acid generally produced emulsions with lower stability (pH5), larger droplet size (pH3, 5 and 7) and higher pseudoplasticity (pH5 and 7) than emulsion with only ferulic acid. The results suggested that the cross-linking of proteins by laccase and ferulic acid improved protein emulsifying properties by changing functional mechanisms of the protein on emulsion structure and rheology, showing that sodium caseinate can be successfully used in acid products when treated with laccase

Emulsifying Properties Of Maillard Conjugates Produced From Sodium Caseinate And Locust Bean Gum

Emulsifying properties of sodium caseinate-locust bean gum Maillard conjugates produced at different temperatures (54 - 96 °C), protein/polysaccharide ratios (0.3 - 1.0) and reaction times (1 - 24 hours) were evaluated. Conjugate formation was confirmed by formation of color and high molecular weight fractions and the decrease of the as- and β-casein bands. The emulsions stabilized by Maillard conjugates showed good stability. The mean droplet diameter (d32) tended to decrease with the increase of incubation time and temperature, except at extreme conditions (24 hours and 90 °C or 96 °C) when the partial degradation of the conjugates was probably favored, resulting in phase separation of emulsions. The emulsion viscosity decreased with the increase in the protein/polysaccharide ratio and with the degradation of the conjugates. 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Rheological And Structural Evaluations Of Commercial Italian Salad Dressings [avaliação Reológica E Estrutural De Molhos De Salada Comerciais Do Tipo Italiano]

The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an overshoot at relatively low shear rates. This distinct rheological behavior being explained by the differences in its composition, particularly the presence of a maltodextrin network