Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability

Sosa, Eliana Isabel Fernández; Chaves, María Guadalupe; Ossa, J. Sebastian Henao; Quiroga, Alejandra Viviana; Avanza, María Victoria

doi:10.1016/j.fbio.2021.101159

Cited by 14 publications

(2 citation statements)

References 41 publications

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“…Emulsions are thermodynamically unstable [7,8] and in general are separated into two phases over a period of time because of their different physicochemical mechanisms, such as gravitational separation, coalescence, flocculation, and Ostwald ripening [9]. With the aim of improving emulsion stability, most studies have focused on the aqueous phase regulation of pH [10,11], ionic strength [12,13], and emulsifier hydrolysis [14,15]. Some researchers have also altered the oily phases with different hydrophobicity [16].…”

Section: Introductionmentioning

confidence: 99%

Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion

Yang

et al. 2022

Foods

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This study aimed to explore the effect of adding different concentrations (0, 0.01%, 0.03%, and 0.05% (w/w)) of tea polyphenol palmitate (TPP) in the oil phase on the emulsifying properties of 5 and 10 mg/mL myofibrillar protein (MP). Particle size results revealed that the flocculation of droplets increased as TPP concentration increased and that droplets in 5 mg/mL MP emulsions (25–34 μm) were larger than in 10 mg/mL MP emulsions (14–22 μm). The emulsifying activity index of 5 mg/mL MP emulsions decreased with increasing TPP concentration. The micrographs showed that the droplets of MP emulsions exhibited extensive flocculation at TPP concentrations >0.03%. Compared with 5 mg/mL MP emulsions, 10 mg/mL MP emulsions showed better physical stability and reduced flocculation degree, which coincided with lower delta backscattering intensity (ΔBS) and Turbiscan stability index values. The flow properties of emulsions can be successfully depicted by Ostwald–de Waele models (R2 > 0.99). The concentrations of TPP and protein affect the K values of emulsions (p < 0.05). Altogether, increased protein concentration in the continuous phase could improve emulsion stability by increasing viscosity, offsetting the adverse effects of TPP to a certain extent. This study is expected to promote the rational application of TPP in protein emulsion products of high quality and acceptability.

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Section: Introductionmentioning

confidence: 99%

Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion

Yang

et al. 2022

Foods

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“…Microemulsion (ME) possesses several characteristics such as high solubility of both lipophilic and hydrophilic compounds (Zainuddin et al, 2021), long-term stability, and low manufacturing costs (Kartsev et al, 2009), which make ME have an important role in protecting the Z. piasezkii. oleoresin against destructive changes (Sosa et al, 2021). ME components are usually optimized by using pseudo ternary phase diagrams, and the ME region can be identified in the phase diagram (Kreilgaard, 2002).…”

Section: Introductionmentioning

confidence: 99%