کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
6398625 1330684 2012 7 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions
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موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions
چکیده انگلیسی

Controlled aggregation of protein microspheres in water-in-oil (W/O) emulsions was used to form semi-solid lipid materials. The aqueous phase consisted of 10 wt% whey protein isolate (WPI) in buffer solution (pH 7.0, 100 mM NaCl). The oil phase consisted of a lipophilic nonionic surfactant (8 wt % polyglycerol polyricinoleate, PGPR) dispersed in a liquid oil (soybean oil). Lipid phases containing protein microspheres were formed by homogenization of the oil and aqueous phases to form a W/O emulsion followed by heating (90 °C for 30 min) to promote gelation of the WPI in the aqueous phase. Temperature-scanning dynamic shear measurements showed that the W/O emulsions underwent an irreversible liquid-to-solid transition when heated above the thermal denaturation temperature of WPI, which was attributed to protein gelation and microsphere aggregation. Optical microscopy indicated that a three-dimensional network of aggregated protein microspheres was formed at high aqueous phase contents (> 30 wt %). Shear rheology measurements (shear stress versus shear rate) indicated that these structured emulsions were non-ideal plastic-like materials. The apparent shear viscosity increased with thermal treatment, increasing aqueous phase content, and decreasing shear rate. The structured W/O emulsions developed in this study may be useful materials for the development of foods with highly viscous or gel-like lipid phases, but low saturated or trans-fat contents.

► Solid-like lipid phases can be formed by aggregation of protein microspheres. ► The gel strength increases with increasing water content and thermal processing. ► These systems may be useful for creating low trans‐fat and saturated fat lipids.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 48, Issue 2, October 2012, Pages 544-550
نویسندگان
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