کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591569 | 1492107 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate
ترجمه فارسی عنوان
خواص فیزیکوشیمیایی دی سیل گلیسرول بر پایه روغن بادام زمینی و امولسیون های مشتق شده از روغن در آب تثبیت شده توسط کائیناز سدیم
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
High purity peanut oil-based diacylglycerol (PO-DAG) (94.95 wt%) was prepared via enzymatic glycerolysis from peanut oil (PO). The resulting dominance of DAGs was proven to greatly influence the properties of corresponding fresh or frozen-thawed emulsions. Stable fresh oil-in-water emulsions were produced using either PO-DAG or PO, with stability enhanced by increased concentrations of Na-CN. The lower equilibrium interfacial tension along with greater negative ζ-potential of PO revealed that Na-CN was preferentially adsorbed to the PO interface. Adding 0.05 mol/L NaCl to the PO emulsions minimized depletion flocculation caused by the unadsorbed Na-CN, but further NaCl addition increased oil droplet size and concomitant coalescence. For the PO-DAG emulsions, adding 0.2 mol/L NaCl did not significantly (p > 0.05) affect their ζ-potential but adding 0.05 or 0.1 mol/L NaCl lowered ζ-potential, although NaCl at these concentrations increased oil droplet size and coalescence. Freezing-thawing process considerably weakened the stability of PO-DAG emulsions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 184, 1 October 2015, Pages 105-113
Journal: Food Chemistry - Volume 184, 1 October 2015, Pages 105-113
نویسندگان
Zhao Long, Mouming Zhao, Ning Liu, Daolin Liu, Dongxiao Sun-Waterhouse, Qiangzhong Zhao,