Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate

Autores
Lizarraga, M.S.; Pan, L.G.; Añon, Maria Cristina; Santiago, Liliana Gabriela
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37-2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and rheological methods. The UT emulsions were slightly or not flocculated and presented Newtonian behaviour. The D43 constantly decreased with increasing protein concentration, the UT emulsions becoming more stable to the creaming process. The VH emulsions presented flocculation and an appreciably smaller particle size, which also decreased with WPC until reaching stability. These emulsions were Newtonian at the lowest concentration but presented shear thinning and hysteresis at the other concentrations. The low-shear viscosity increased with WPC, which suggested that the extent of flocculation was protein concentration dependent. The VH emulsions showed more stability to the creaming process and presented a delay phase which, surprisingly, increased with protein concentration. These results could be explained by a structure formation through a flocculation mechanism, as a consequence of a depletion mechanism and bridging flocculation.
Fil: Lizarraga, M.S.. Universidad Nacional del Litoral; Argentina
Fil: Pan, L.G.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
EMULSION
STABILITY
WHEY PROTEINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/151168
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/151168
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrateLizarraga, M.S.Pan, L.G.Añon, Maria CristinaSantiago, Liliana GabrielaEMULSIONSTABILITYWHEY PROTEINShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37-2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and rheological methods. The UT emulsions were slightly or not flocculated and presented Newtonian behaviour. The D43 constantly decreased with increasing protein concentration, the UT emulsions becoming more stable to the creaming process. The VH emulsions presented flocculation and an appreciably smaller particle size, which also decreased with WPC until reaching stability. These emulsions were Newtonian at the lowest concentration but presented shear thinning and hysteresis at the other concentrations. The low-shear viscosity increased with WPC, which suggested that the extent of flocculation was protein concentration dependent. The VH emulsions showed more stability to the creaming process and presented a delay phase which, surprisingly, increased with protein concentration. These results could be explained by a structure formation through a flocculation mechanism, as a consequence of a depletion mechanism and bridging flocculation.Fil: Lizarraga, M.S.. Universidad Nacional del Litoral; ArgentinaFil: Pan, L.G.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2008-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151168Lizarraga, M.S.; Pan, L.G.; Añon, Maria Cristina; Santiago, Liliana Gabriela; Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate; Elsevier; Food Hydrocolloids; 22; 5; 7-2008; 868-8780268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X0700121Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2007.04.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:32Zoai:ri.conicet.gov.ar:11336/151168instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:01:33.181CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
title Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
spellingShingle Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
Lizarraga, M.S.
EMULSION
STABILITY
WHEY PROTEINS
title_short Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
title_full Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
title_fullStr Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
title_full_unstemmed Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
title_sort Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
dc.creator.none.fl_str_mv Lizarraga, M.S.
Pan, L.G.
Añon, Maria Cristina
Santiago, Liliana Gabriela
author Lizarraga, M.S.
author_facet Lizarraga, M.S.
Pan, L.G.
Añon, Maria Cristina
Santiago, Liliana Gabriela
author_role author
author2 Pan, L.G.
Añon, Maria Cristina
Santiago, Liliana Gabriela
author2_role author
author
author
dc.subject.none.fl_str_mv EMULSION
STABILITY
WHEY PROTEINS
topic EMULSION
STABILITY
WHEY PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37-2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and rheological methods. The UT emulsions were slightly or not flocculated and presented Newtonian behaviour. The D43 constantly decreased with increasing protein concentration, the UT emulsions becoming more stable to the creaming process. The VH emulsions presented flocculation and an appreciably smaller particle size, which also decreased with WPC until reaching stability. These emulsions were Newtonian at the lowest concentration but presented shear thinning and hysteresis at the other concentrations. The low-shear viscosity increased with WPC, which suggested that the extent of flocculation was protein concentration dependent. The VH emulsions showed more stability to the creaming process and presented a delay phase which, surprisingly, increased with protein concentration. These results could be explained by a structure formation through a flocculation mechanism, as a consequence of a depletion mechanism and bridging flocculation.
Fil: Lizarraga, M.S.. Universidad Nacional del Litoral; Argentina
Fil: Pan, L.G.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37-2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and rheological methods. The UT emulsions were slightly or not flocculated and presented Newtonian behaviour. The D43 constantly decreased with increasing protein concentration, the UT emulsions becoming more stable to the creaming process. The VH emulsions presented flocculation and an appreciably smaller particle size, which also decreased with WPC until reaching stability. These emulsions were Newtonian at the lowest concentration but presented shear thinning and hysteresis at the other concentrations. The low-shear viscosity increased with WPC, which suggested that the extent of flocculation was protein concentration dependent. The VH emulsions showed more stability to the creaming process and presented a delay phase which, surprisingly, increased with protein concentration. These results could be explained by a structure formation through a flocculation mechanism, as a consequence of a depletion mechanism and bridging flocculation.
publishDate 2008
dc.date.none.fl_str_mv 2008-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/151168
Lizarraga, M.S.; Pan, L.G.; Añon, Maria Cristina; Santiago, Liliana Gabriela; Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate; Elsevier; Food Hydrocolloids; 22; 5; 7-2008; 868-878
0268-005X
1873-7137
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151168
identifier_str_mv Lizarraga, M.S.; Pan, L.G.; Añon, Maria Cristina; Santiago, Liliana Gabriela; Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate; Elsevier; Food Hydrocolloids; 22; 5; 7-2008; 868-878
0268-005X
1873-7137
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X0700121X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2007.04.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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