Journal of Food, Agriculture and Environment

The influence of technological parameters on the properties of O/W emulsions stabilized by whey proteins and carboxymethylcellulose

Author(s):

Ernesta Malinauskyte*, Daiva Leskauskaite

Recieved Date: 2013-07-28, Accepted Date: 2013-10-30

Abstract:

Different influence of carboximethylcellulose on the rheology and microstructure of O/W emulsions stabilised by whey proteins are presented. Various concentrations (0- 0.75% w/w) of carboximethylcellulose were used together with whey proteins (2% w/w) to emulsify rapseed oil in water at a ratio 2:3. Emulsions were stabilized by carboximethylcellulose and whey proteins using simultaneous adsorption principle and sequential adsorption principle at pH 5 and pH 7; their physico-chemical properties were evaluated by creaming stability, flow behavior, oil droplets size distribution and microstructure. Quantitative analysis of serum layer was used to determine the proportion of defunded emulsion compounds after phase separation. Flocculation by depletion and bridging was induced by sequential addition of carboxymethylcellulose to the emulsions stabilized by whey proteins at pH 7 and pH 5 (isoelectric point of whey proteins). Emulsions stabilized by gelling of carboxymethylcellulose in the aqueous phase showed the biggest stability against creaming, while emulsions flocculated by bridging creamed very rapidly and formed large irreversible flocks. Increasing carboxymethylcellulose concentration from 0.25 to 0.75%, increased stability of emulsions by increasing emulsion viscosity and preventing oil droplets migration in aqueous phase.

Keywords:

Emulsion, whey proteins, carboximethylcellulose, creaming, flocculation

---

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 93-96

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :