کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5132703 | 1492055 | 2017 | 10 صفحه PDF | دانلود رایگان |
- Stable oil-in-water nanoemulsions were formed with 0.5-5Â wt% lentil protein isolate.
- Nanoemulsion with 2Â wt% protein was most stable.
- With 3-5Â wt% protein, nanoemulsions were transformed into strong viscoelastic gels.
- Gelled nanoemulsions showed a two-step yielding behavior upon strain application.
- Excess lentil proteins formed a strong protein-droplet network upon storage.
The formation, stability and rheology of 5Â wt% oil-in-water nanoemulsions as a function of lentil protein isolate concentration (0.5-5Â wt%) at pH 3.0 was investigated for 28Â days. All nanoemulsions, except 1Â wt% protein, showed bimodal droplet size distribution where the larger diameter peak was ascribed to protein aggregates and entrapped oil droplets. The average droplet size for all nanoemulsions measured from the lower diameter peak ranged from 161 to 357Â nm, which did not change over 28Â days. Stable flowable nanoemulsions were formed at 1-2Â wt% protein concentrations. Nanoemulsions with 3 and 5Â wt% protein formed strong non-flowable gels which showed a two-step yielding behavior during strain-sweep rheology, indicating gel formation by interconnected clusters of proteins and oil droplets. This study demonstrated that lentil protein has a potential to be utilized as an emulsifier in nanoemulsions, as well as in the formation of emulsion gels at higher protein concentrations.
187
Journal: Food Chemistry - Volume 237, 15 December 2017, Pages 65-74