scholarly journals Foaming and emulsifying properties of pectin isolated from different plant materials

2016 ◽  
Vol 3 (1) ◽  
pp. 7-12 ◽  
Author(s):  
Nikoleta Yancheva ◽  
Daniela Markova ◽  
Dilyana Murdzheva ◽  
Ivelina Vasileva ◽  
Anton Slavov
Keyword(s):  
Emulsion Stability ◽  
Acid Extraction ◽  
Emulsifying Properties ◽  
Dilute Acid ◽  
Emulsifying Activity ◽  
Plant Materials ◽  
Emulsion Systems ◽  
Foaming Capacity ◽  
Rose Petals ◽  
Model Emulsion

Abstract The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.

scholarly journals Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

2012 ◽  
Vol 36 (5) ◽  
pp. 543-550 ◽  
Author(s):  
Clitor Junior Fernandes de Souza ◽  
Edwin Elard Garcia Rojas
Keyword(s):  
Fatty Acid ◽  
Droplet Size ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

scholarly journals Emulsifying properties of quail egg white proteins in different vegetable oil emulsions

2020 ◽  
Vol 43 ◽  
pp. e50067
Author(s):  
José Antônio de Queiroz Lafetá Junior ◽  
Magno José de Oliveira ◽  
Davi Rocha Bernardes de Oliveira ◽  
Igor José Boggione Santos ◽  
Marleny Doris Aranda Saldaña ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Egg White ◽  
Coturnix Japonica ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Coturnix Coturnix ◽  
Egg White Protein ◽  
Oil In Water ◽  
Egg White Proteins ◽  
Oil Emulsions

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.

scholarly journals Physicochemical properties of three food proteins treated with transglutaminase

2004 ◽  
Vol 34 (4) ◽  
pp. 1219-1223 ◽  
Author(s):  
Luís Henrique de Barros Soares ◽  
Patrícia Melchionna Albuquerque ◽  
Francine Assmann ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Content ◽  
Soy Protein ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Emulsifying Properties ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Food Proteins ◽  
Isolated Soy Protein

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

Rhamnolipid emulsifying activity and emulsion stability: pH rules

2011 ◽  
Vol 85 (2) ◽  
pp. 301-305 ◽  
Author(s):  
Roberta B. Lovaglio ◽  
Francisco José dos Santos ◽  
Miguel Jafelicci ◽  
Jonas Contiero
Keyword(s):  
Emulsion Stability ◽  
Emulsifying Activity

scholarly journals Rapid on-site determination of cadmium in crayfish by dilute acid extraction and anodic stripping voltammetry

2021 ◽  
Vol 18 ◽  
pp. 100126
Author(s):  
Yi-Kun Wang ◽  
Kang Ma ◽  
Bi-Liang Yin ◽  
Chuan Fu ◽  
Min Chen ◽  
...  
Keyword(s):  
Anodic Stripping Voltammetry ◽  
Stripping Voltammetry ◽  
Acid Extraction ◽  
Dilute Acid ◽  
Anodic Stripping

scholarly journals The Microstructure and Rheology of  Complex Fluids Containing Na-caseinate

2021 ◽  
Author(s):  
◽  
Hui Lin Tan
Keyword(s):  
Emulsion Stability ◽  
Continuous Phase ◽  
Phase Behaviour ◽  
Particle Sizing ◽  
Straight Chain ◽  
Immiscible Liquids ◽  
Microstructure Stability ◽  
Fundamental Understanding ◽  
Emulsion Systems ◽  
Straight Chain Hydrocarbon

<p>Emulsions are widely utilised in commercial environments, such as in the food and cosmetic industries. In their simplest form, emulsions are a system consisting of two immiscible liquids in the presence of emulsifiers. To form an emulsion, an input of energy is required. In this thesis, Na-caseinate was used as the emulsifier and three systems were studied: soybean oil/Na-caseinate/water, palm oil/Na-caseinate/water and tetradecane/Nacaseinate/ water. Four main techniques were used to characterise the stabilised emulsions: laser diffraction particle sizing, PGSTE-NMR, rheology and cryo-SEM. Emulsion systems are extremely complex making control and predictability over their phase behaviour practically difficult. This is because the required overall characteristics of these colloids are strongly dependent on both the energy of formulation and the choice of an appropriate combination of emulsifier, dispersed phase and continuous phase. A full understanding of the microstructure, stability and physicochemical properties of caseinatestabilised emulsions has as yet not been achieved. For example, how does caseinate selfassembly control emulsion stability? How do concentrated caseinate-based emulsions differ from dilute ones and how do the different oils (food grade oils vs. straight chain hydrocarbon) affect the formation of emulsions? The aim of this PhD programme was to obtain data to allow a better fundamental understanding of the underlying parameters defining emulsion behaviour to be obtained ...</p>

Sign in / Sign up

Export Citation Format

Share Document