Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction

Autores
Comas, D. I.; Wagner, Jorge Ricardo; Tomás, Mabel Cristina
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, the influence of pH on stability of oil in water O/W (25:75 w/w) emulsions prepared with soy isolates and lecithin (Lec) was studied. Emulsions were prepared using native (NSI) and denatured (DSI) soybean isolates, Lec and sunflower oil, with a protein–Lec ratio of 10:1. Dispersions of soybean proteins were adjusted to pH 2.0–6.2. Emulsions were optically characterized by droplet size distribution and using a vertical scan analyzer (Quick Scan) to determine the creaming destabilization and the corresponding kinetics involved. At pH 2, a negative effect was observed on droplet size distribution and stability of Lec emulsion. Changes in droplet size and creaming rate as a function of pH value were observed for NSI–Lec and DSI–Lec emulsions in comparison with their corresponding control systems (Lec, NSI, DSI). NSI–Lec emulsions at pH 2.0 presented an important initial emulsifying activity, but the creaming rate recorded was faster than that corresponding to pH 5.5–6.2. For DSI–Lec systems, the stability increased at pH 2.0 and 6.2, values away from the isoelectric point. The presence of Lec enhanced both the initial characteristics reflected in BS0 and droplet size, and the stability against the creaming process.
Fil: Comas, D. I.. 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: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tomás, Mabel 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
Materia
Protein–lecithin interaction
Soybean isolates
Phospholipids
O/W emulsion stability
Vertical scan analyzer
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:11336/158833
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/158833
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interactionComas, D. I.Wagner, Jorge RicardoTomás, Mabel CristinaProtein–lecithin interactionSoybean isolatesPhospholipidsO/W emulsion stabilityVertical scan analyzerhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present work, the influence of pH on stability of oil in water O/W (25:75 w/w) emulsions prepared with soy isolates and lecithin (Lec) was studied. Emulsions were prepared using native (NSI) and denatured (DSI) soybean isolates, Lec and sunflower oil, with a protein–Lec ratio of 10:1. Dispersions of soybean proteins were adjusted to pH 2.0–6.2. Emulsions were optically characterized by droplet size distribution and using a vertical scan analyzer (Quick Scan) to determine the creaming destabilization and the corresponding kinetics involved. At pH 2, a negative effect was observed on droplet size distribution and stability of Lec emulsion. Changes in droplet size and creaming rate as a function of pH value were observed for NSI–Lec and DSI–Lec emulsions in comparison with their corresponding control systems (Lec, NSI, DSI). NSI–Lec emulsions at pH 2.0 presented an important initial emulsifying activity, but the creaming rate recorded was faster than that corresponding to pH 5.5–6.2. For DSI–Lec systems, the stability increased at pH 2.0 and 6.2, values away from the isoelectric point. The presence of Lec enhanced both the initial characteristics reflected in BS0 and droplet size, and the stability against the creaming process.Fil: Comas, D. I.. 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: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tomás, Mabel 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; ArgentinaElsevier2006-10info: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/11336/158833Comas, D. I.; Wagner, Jorge Ricardo; Tomás, Mabel Cristina; Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction; Elsevier; Food Hydrocolloids; 20; 7; 10-2006; 990-9960268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X05002274info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2005.11.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:36:41Zoai:ri.conicet.gov.ar:11336/158833instacron: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:34982025-10-15 15:36:41.891CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
title Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
spellingShingle Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
Comas, D. I.
Protein–lecithin interaction
Soybean isolates
Phospholipids
O/W emulsion stability
Vertical scan analyzer
title_short Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
title_full Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
title_fullStr Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
title_full_unstemmed Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
title_sort Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
dc.creator.none.fl_str_mv Comas, D. I.
Wagner, Jorge Ricardo
Tomás, Mabel Cristina
author Comas, D. I.
author_facet Comas, D. I.
Wagner, Jorge Ricardo
Tomás, Mabel Cristina
author_role author
author2 Wagner, Jorge Ricardo
Tomás, Mabel Cristina
author2_role author
author
dc.subject.none.fl_str_mv Protein–lecithin interaction
Soybean isolates
Phospholipids
O/W emulsion stability
Vertical scan analyzer
topic Protein–lecithin interaction
Soybean isolates
Phospholipids
O/W emulsion stability
Vertical scan analyzer
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present work, the influence of pH on stability of oil in water O/W (25:75 w/w) emulsions prepared with soy isolates and lecithin (Lec) was studied. Emulsions were prepared using native (NSI) and denatured (DSI) soybean isolates, Lec and sunflower oil, with a protein–Lec ratio of 10:1. Dispersions of soybean proteins were adjusted to pH 2.0–6.2. Emulsions were optically characterized by droplet size distribution and using a vertical scan analyzer (Quick Scan) to determine the creaming destabilization and the corresponding kinetics involved. At pH 2, a negative effect was observed on droplet size distribution and stability of Lec emulsion. Changes in droplet size and creaming rate as a function of pH value were observed for NSI–Lec and DSI–Lec emulsions in comparison with their corresponding control systems (Lec, NSI, DSI). NSI–Lec emulsions at pH 2.0 presented an important initial emulsifying activity, but the creaming rate recorded was faster than that corresponding to pH 5.5–6.2. For DSI–Lec systems, the stability increased at pH 2.0 and 6.2, values away from the isoelectric point. The presence of Lec enhanced both the initial characteristics reflected in BS0 and droplet size, and the stability against the creaming process.
Fil: Comas, D. I.. 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: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tomás, Mabel 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
description In the present work, the influence of pH on stability of oil in water O/W (25:75 w/w) emulsions prepared with soy isolates and lecithin (Lec) was studied. Emulsions were prepared using native (NSI) and denatured (DSI) soybean isolates, Lec and sunflower oil, with a protein–Lec ratio of 10:1. Dispersions of soybean proteins were adjusted to pH 2.0–6.2. Emulsions were optically characterized by droplet size distribution and using a vertical scan analyzer (Quick Scan) to determine the creaming destabilization and the corresponding kinetics involved. At pH 2, a negative effect was observed on droplet size distribution and stability of Lec emulsion. Changes in droplet size and creaming rate as a function of pH value were observed for NSI–Lec and DSI–Lec emulsions in comparison with their corresponding control systems (Lec, NSI, DSI). NSI–Lec emulsions at pH 2.0 presented an important initial emulsifying activity, but the creaming rate recorded was faster than that corresponding to pH 5.5–6.2. For DSI–Lec systems, the stability increased at pH 2.0 and 6.2, values away from the isoelectric point. The presence of Lec enhanced both the initial characteristics reflected in BS0 and droplet size, and the stability against the creaming process.
publishDate 2006
dc.date.none.fl_str_mv 2006-10
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/11336/158833
Comas, D. I.; Wagner, Jorge Ricardo; Tomás, Mabel Cristina; Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction; Elsevier; Food Hydrocolloids; 20; 7; 10-2006; 990-996
0268-005X
1873-7137
CONICET Digital
CONICET
url http://hdl.handle.net/11336/158833
identifier_str_mv Comas, D. I.; Wagner, Jorge Ricardo; Tomás, Mabel Cristina; Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction; Elsevier; Food Hydrocolloids; 20; 7; 10-2006; 990-996
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/pii/S0268005X05002274
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2005.11.006
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 13.22299

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