Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum

Autores
Huck Iriart, Cristián; Rincón Cardona, Jaime A.; Herrera, Maria Lidia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the addition of sucrose and xanthan gum, protein concentration, and processing method on the stability and destabilization mechanism type of emulsions formulated with two commercial whey protein concentrate powders was described and quantified following system changes with a Turbiscan TMA 2000, a light scattering equipment and a confocal laser scanning microscope. Two different processing methods that gave particle sizes with different orders of magnitude were compared: homogenization by ULTRA-TURRAX (UT) and by ultrasound (US). The addition of sucrose to the aqueous phase of emulsions significantly diminished volume-weighted mean diameter (D 4,3 ) and improved stability. When the aqueous phase contained xanthan gum, the main destabilization mechanism for UT emulsions changed from creaming to flocculation. For US emulsions, although some aggregation was detected by confocal laser scanning microscopy, it was not great enough to modify the backscattering average (BS av ) in the middle zone of the tube (20?50 mm). At low protein concentrations, the profiles corresponded to destabilization of small aggregates. In those conditions, creaming was markedly enhanced as evident from creaming rate values. Independently of aqueous phase composition, US emulsions stabilized by protein concentrations higher than 5 wt% were stable, indicating that whey proteins were good emulsion stabilizers at pH close to 7. This study shows the relevance of protein type on stability and describes for the first time a behavior for whey proteins different from the one reported for caseins in literature.
Fil: Huck Iriart, Cristián. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación E Ingeniería Ambiental; Argentina
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Materia
Turbiscan
Destabilization Mechanisms
Protein Concentration
Particle Size
Aqueous Phase Additives
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:11336/6581
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan GumHuck Iriart, CristiánRincón Cardona, Jaime A.Herrera, Maria LidiaTurbiscanDestabilization MechanismsProtein ConcentrationParticle SizeAqueous Phase Additiveshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The effect of the addition of sucrose and xanthan gum, protein concentration, and processing method on the stability and destabilization mechanism type of emulsions formulated with two commercial whey protein concentrate powders was described and quantified following system changes with a Turbiscan TMA 2000, a light scattering equipment and a confocal laser scanning microscope. Two different processing methods that gave particle sizes with different orders of magnitude were compared: homogenization by ULTRA-TURRAX (UT) and by ultrasound (US). The addition of sucrose to the aqueous phase of emulsions significantly diminished volume-weighted mean diameter (D 4,3 ) and improved stability. When the aqueous phase contained xanthan gum, the main destabilization mechanism for UT emulsions changed from creaming to flocculation. For US emulsions, although some aggregation was detected by confocal laser scanning microscopy, it was not great enough to modify the backscattering average (BS av ) in the middle zone of the tube (20?50 mm). At low protein concentrations, the profiles corresponded to destabilization of small aggregates. In those conditions, creaming was markedly enhanced as evident from creaming rate values. Independently of aqueous phase composition, US emulsions stabilized by protein concentrations higher than 5 wt% were stable, indicating that whey proteins were good emulsion stabilizers at pH close to 7. This study shows the relevance of protein type on stability and describes for the first time a behavior for whey proteins different from the one reported for caseins in literature.Fil: Huck Iriart, Cristián. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación E Ingeniería Ambiental; ArgentinaFil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaSpringer2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6581Huck Iriart, Cristián; Rincón Cardona, Jaime A.; Herrera, Maria Lidia; Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum; Springer; Food and Bioprocess Technology; 7; 9; 2-2014; 2646-26561935-5130enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1290-1info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11947-014-1290-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:33:35Zoai:ri.conicet.gov.ar:11336/6581instacron: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 10:33:36.207CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
title Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
spellingShingle Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
Huck Iriart, Cristián
Turbiscan
Destabilization Mechanisms
Protein Concentration
Particle Size
Aqueous Phase Additives
title_short Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
title_full Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
title_fullStr Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
title_full_unstemmed Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
title_sort Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
dc.creator.none.fl_str_mv Huck Iriart, Cristián
Rincón Cardona, Jaime A.
Herrera, Maria Lidia
author Huck Iriart, Cristián
author_facet Huck Iriart, Cristián
Rincón Cardona, Jaime A.
Herrera, Maria Lidia
author_role author
author2 Rincón Cardona, Jaime A.
Herrera, Maria Lidia
author2_role author
author
dc.subject.none.fl_str_mv Turbiscan
Destabilization Mechanisms
Protein Concentration
Particle Size
Aqueous Phase Additives
topic Turbiscan
Destabilization Mechanisms
Protein Concentration
Particle Size
Aqueous Phase Additives
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The effect of the addition of sucrose and xanthan gum, protein concentration, and processing method on the stability and destabilization mechanism type of emulsions formulated with two commercial whey protein concentrate powders was described and quantified following system changes with a Turbiscan TMA 2000, a light scattering equipment and a confocal laser scanning microscope. Two different processing methods that gave particle sizes with different orders of magnitude were compared: homogenization by ULTRA-TURRAX (UT) and by ultrasound (US). The addition of sucrose to the aqueous phase of emulsions significantly diminished volume-weighted mean diameter (D 4,3 ) and improved stability. When the aqueous phase contained xanthan gum, the main destabilization mechanism for UT emulsions changed from creaming to flocculation. For US emulsions, although some aggregation was detected by confocal laser scanning microscopy, it was not great enough to modify the backscattering average (BS av ) in the middle zone of the tube (20?50 mm). At low protein concentrations, the profiles corresponded to destabilization of small aggregates. In those conditions, creaming was markedly enhanced as evident from creaming rate values. Independently of aqueous phase composition, US emulsions stabilized by protein concentrations higher than 5 wt% were stable, indicating that whey proteins were good emulsion stabilizers at pH close to 7. This study shows the relevance of protein type on stability and describes for the first time a behavior for whey proteins different from the one reported for caseins in literature.
Fil: Huck Iriart, Cristián. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación E Ingeniería Ambiental; Argentina
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
description The effect of the addition of sucrose and xanthan gum, protein concentration, and processing method on the stability and destabilization mechanism type of emulsions formulated with two commercial whey protein concentrate powders was described and quantified following system changes with a Turbiscan TMA 2000, a light scattering equipment and a confocal laser scanning microscope. Two different processing methods that gave particle sizes with different orders of magnitude were compared: homogenization by ULTRA-TURRAX (UT) and by ultrasound (US). The addition of sucrose to the aqueous phase of emulsions significantly diminished volume-weighted mean diameter (D 4,3 ) and improved stability. When the aqueous phase contained xanthan gum, the main destabilization mechanism for UT emulsions changed from creaming to flocculation. For US emulsions, although some aggregation was detected by confocal laser scanning microscopy, it was not great enough to modify the backscattering average (BS av ) in the middle zone of the tube (20?50 mm). At low protein concentrations, the profiles corresponded to destabilization of small aggregates. In those conditions, creaming was markedly enhanced as evident from creaming rate values. Independently of aqueous phase composition, US emulsions stabilized by protein concentrations higher than 5 wt% were stable, indicating that whey proteins were good emulsion stabilizers at pH close to 7. This study shows the relevance of protein type on stability and describes for the first time a behavior for whey proteins different from the one reported for caseins in literature.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/6581
Huck Iriart, Cristián; Rincón Cardona, Jaime A.; Herrera, Maria Lidia; Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum; Springer; Food and Bioprocess Technology; 7; 9; 2-2014; 2646-2656
1935-5130
url http://hdl.handle.net/11336/6581
identifier_str_mv Huck Iriart, Cristián; Rincón Cardona, Jaime A.; Herrera, Maria Lidia; Stability of Whey Protein Concentrate/ Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum; Springer; Food and Bioprocess Technology; 7; 9; 2-2014; 2646-2656
1935-5130
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1290-1
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11947-014-1290-1
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
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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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