Emulsifying Ability of Proteins Evaluated by Response Surface Methodology
The relation between protein concentration (0.1–5 mg/mL) and emulsification time (30–180 s) with the interfacial area stabilized by different proteins was evaluated using response surface methodology. Protein dispersions using two caseins, obtained from different sources of milk, commercial egg albu...
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| Veröffentlicht in: | Food science & technology 1998-04, Vol.31 (3), p.259-264 |
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| creator | Santiago, L.G González, R.J Remondetto, G.E Bonaldo, A.G |
| description | The relation between protein concentration (0.1–5 mg/mL) and emulsification time (30–180 s) with the interfacial area stabilized by different proteins was evaluated using response surface methodology. Protein dispersions using two caseins, obtained from different sources of milk, commercial egg albumin and soy protein were prepared at pH 6.0 and pH 7.0. Emulsions were made at room temperature with a turbomixer homogenizer. Good correlation models were obtained for the dispersion absorbance with protein concentration and emulsification time. Different behaviours were observed among the proteins used. The proposed methodology was found to be adequate to evaluate differences in behaviour of proteins in flocculation, due to high protein concentration, and in overprocessing. |
| doi_str_mv | 10.1006/fstl.1997.0351 |
| format | Article |
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Protein dispersions using two caseins, obtained from different sources of milk, commercial egg albumin and soy protein were prepared at pH 6.0 and pH 7.0. Emulsions were made at room temperature with a turbomixer homogenizer. Good correlation models were obtained for the dispersion absorbance with protein concentration and emulsification time. Different behaviours were observed among the proteins used. The proposed methodology was found to be adequate to evaluate differences in behaviour of proteins in flocculation, due to high protein concentration, and in overprocessing.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1006/fstl.1997.0351</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; casein ; egg albumin ; emulsification ; Food industries ; Fundamental and applied biological sciences. 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Protein dispersions using two caseins, obtained from different sources of milk, commercial egg albumin and soy protein were prepared at pH 6.0 and pH 7.0. Emulsions were made at room temperature with a turbomixer homogenizer. Good correlation models were obtained for the dispersion absorbance with protein concentration and emulsification time. Different behaviours were observed among the proteins used. The proposed methodology was found to be adequate to evaluate differences in behaviour of proteins in flocculation, due to high protein concentration, and in overprocessing.</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>casein</subject><subject>egg albumin</subject><subject>emulsification</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Protein dispersions using two caseins, obtained from different sources of milk, commercial egg albumin and soy protein were prepared at pH 6.0 and pH 7.0. Emulsions were made at room temperature with a turbomixer homogenizer. Good correlation models were obtained for the dispersion absorbance with protein concentration and emulsification time. Different behaviours were observed among the proteins used. The proposed methodology was found to be adequate to evaluate differences in behaviour of proteins in flocculation, due to high protein concentration, and in overprocessing.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1006/fstl.1997.0351</doi><tpages>6</tpages></addata></record> |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences casein egg albumin emulsification Food industries Fundamental and applied biological sciences. Psychology methodology proteins soy protein surface response |
| title | Emulsifying Ability of Proteins Evaluated by Response Surface Methodology |
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