Premium
Formation of sunflower oil emulsions stabilized by whey proteins with high‐pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
Author(s) -
Desrumaux Anne,
Marcand Julie
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00565.x
Subject(s) - homogenizer , emulsion , whey protein , chromatography , sunflower oil , chemistry , differential scanning calorimetry , rheology , whey protein isolate , homogenization (climate) , rheometry , chemical engineering , materials science , composite material , food science , organic chemistry , biodiversity , ecology , physics , biology , engineering , thermodynamics
A new ultra‐high‐pressure homogenizer was used to make very fine oil in water emulsions. The effect of pressures up to 350 MPa on sunflower oil (20%) in water emulsions was studied. The emulsifier used was whey protein concentrate (1.5%). The properties of the emulsions were characterized by laser light scattering (droplet size distribution) and coaxial cylinders rheometry (rheological behaviour). The protein adsorption fraction was obtained by a spectrophotometric method using bicinchoninic acid reagent. Significant modifications in the structure and the texture of the emulsions were observed as the pressure increased. No change was revealed by polyacrylamide gel electrophoresis of the whey protein within the pressure range studied. Microdifferential scanning calorimetry scans indicated that the changes of the structural and textural properties may be because of changes in the protein conformation.