Effect of pH on o/w emulsions formulated with potato protein and chitosan
| Title: | Effect of pH on o/w emulsions formulated with potato protein and chitosan |
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| Authors: | N. Calero, J. Muñoz, A. Guerrero |
| Source: | Grasas y Aceites, Vol 64, Iss 1, Pp 15-21 (2013) |
| Publisher Information: | Consejo Superior de Investigaciones Científicas, 2013. |
| Publication Year: | 2013 |
| Collection: | LCC:Nutrition. Foods and food supply |
| Subject Terms: | chitosan, emulsion, high oleic sunflower oil, potato protein, rheology, Nutrition. Foods and food supply, TX341-641 |
| More Details: | Emulsions formulated with healthy ingredients are becoming increasingly popular in the developed world, due to the consumer concern about diseases related to fat and to fatty diets. This study focuses on the O/W emulsions formulated with high-oleic sunflower oil, vegetable protein (potato protein) and chitosan; and deals with the role of pH in the preparation of 40 wt% high-oleic sunflower oil in water emulsions. First of all, potato protein suspensions were prepared in a pH range from 2.0 to 11.5 and enhanced protein solubility was observed with increasing pH. An increase in pH emulsion resulted in more viscoelasticity as demonstrated by the greater values for the storage and lost moduli derived from small amplitude oscillatory shear measurements as well as by the progressive change in the shape of the mechanical spectrum. Flow curves showed shear thinning properties and increasing viscosity values with pH. Z-potential measurements revealed that attractive interactions between potato protein and chitosan progressively increased with pH. The results obtained are consistent with the occurrence of a protein-polysaccharide complex around the interface of oil droplets, which yielded enhanced physical stability. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Spanish; Castilian |
| ISSN: | 0017-3495 1988-4214 |
| Relation: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1402; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214 |
| DOI: | 10.3989/gya.070812 |
| Access URL: | https://doaj.org/article/7c1490ddecb84c27b4ab724f892c9fdb |
| Accession Number: | edsdoj.7c1490ddecb84c27b4ab724f892c9fdb |
| Database: | Directory of Open Access Journals |
| ISSN: | 00173495 19884214 |
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| DOI: | 10.3989/gya.070812 |
| Published in: | Grasas y Aceites |
| Language: | English Spanish; Castilian |