کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10600405 982090 2005 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate
چکیده انگلیسی
The emulsion stabilizing potential of chitosans (CN) with various molecular weights and degrees of deacetylation (CNI=1494 kDa, 78.1%DD; CNHI=694 kDa, 78.5%DD; CNHI2=319 kDa, 78.5%DD; CNHK=749 kDa, 67.7%DD) was compared in the presence of whey protein isolate. Phase separation evolutions revealed minimal stabilizing concentrations against syneresis from 0.1 to 0.125% in most CN preparations, except CNHI2 where it was higher (0.225%). Those stabilizing concentrations are the result of interfacial coadsorption saturation of CN with proteins, favouring interfacial electrostatic and steric stabilizing mechanisms. The emulsion characteristics (droplet size, limiting low-shear viscosity, and surface net charge), mostly distinctive at 0.1%CN, revealed the following order of stabilizing potentials: CNI≈CNHI>CNHK>CNHI2, which is in agreement with respective phase separation evolutions. The lower stabilizing potential of CNHI2 is explained by lower interfacial coadsorption efficiency with protein. In spite of a higher interfacial load of CNHK vs. CNI and CNHI, its lower stabilizing potential is essentially explained by a lower surface net charge.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 59, Issue 4, 15 March 2005, Pages 425-434
نویسندگان
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