کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1380360 | 982065 | 2006 | 9 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Emulsion-stabilizing properties of chitosan in the presence of whey protein isolate: Effect of the mixture ratio, ionic strength and pH Emulsion-stabilizing properties of chitosan in the presence of whey protein isolate: Effect of the mixture ratio, ionic strength and pH](/preview/png/1380360.png)
The emulsion-stabilizing properties of a chitosan preparation were compared as a function of the whey protein isolate/chitosan mixture ratio (WPI/CNI) and the ionic strength (μ), at pH 5.5 and 6.0. At both pH conditions, general decreases in emulsion stability towards charge neutralization flocculation and syneresis were observed at WPI/CNI > 5. This was particularly evident at pH 6.0, due to a lower surface net charge (lower electrostatic stabilization). In counterpart, when μ was increased, the higher load of chitosan at pH 6.0 produced higher stabilities (higher steric stabilization), in spite of comparable decreases of surface net charge at both pH conditions. The transition from soluble to insoluble protein–chitosan complex formation in mixtures at pH 6.0 and WPI/CNI > 5.0 was due to an emulsion destabilization towards syneresis, whereas soluble complex formation at pH 5.5 also produced syneresis. It showed that soluble protein–chitosan adsorbing complex formation prior homogenization is not essentially linked to emulsion stabilization.
Journal: Carbohydrate Polymers - Volume 65, Issue 4, 13 September 2006, Pages 479–487