Premium
SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL‐IN‐WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN
Author(s) -
RIVAS H. J.,
SHERMAN P.
Publication year - 1983
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1983.tb00349.x
Subject(s) - emulsion , rheology , viscoelasticity , soy protein , methanol , chemical engineering , salt (chemistry) , materials science , corn oil , chemistry , chromatography , adsorption , food science , organic chemistry , composite material , engineering
The rheological properties of concentrated corn oil‐in‐water emulsions stabilised by acid precipitated soy protein have been studied as a function of emulsification temperature, methanol and salt concentration. Viscoelasticity parameters were derived from the creep compliance‐time response of the emulsions at a constant stress of 47.8 dyne cm −2 . All of the emulsions exhibited higher parameter values, both immediately after preparation and during storage, than comparable emulsions prepared at ambient temperature in the absence of methanol or NaCl. This was attributed to the increased unfolding of adsorbed protein molecules which permits greater interlinking, by hydrophobic bonds, of molecular segments projecting from the surfaces of adjacent oil drops.