Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
Anne Desrumaux, Julie Marcand
International Journal of Food Science & Technology
Abstract
Abstract A new ultra-high-pressure homogenizer was used to make very fine oil in water emulsions. The effect of pressures up to 350 MPa on sunflower oil (20%) in water emulsions was studied. The emulsifier used was whey protein concentrate (1.5%). The properties of the emulsions were characterized by laser light scattering (droplet size distribution) and coaxial cylinders rheometry (rheological behaviour). The protein adsorption fraction was obtained by a spectrophotometric method using bicinchoninic acid reagent. Significant modifications in the structure and the texture of the emulsions were observed as the pressure increased. No change was revealed by polyacrylamide gel electrophoresis of the whey protein within the pressure range studied. Microdifferential scanning calorimetry scans indicated that the changes of the structural and textural properties may be because of changes in the protein conformation.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
high-pressure homogenization affects emulsion characteristics
“The effect of pressures up to 350 MPa on sunflower oil (20%) in water emulsions was studied. Significant modifications in the structure and the texture of the emulsions were observed as the pressure i...”
pressure causes changes in protein conformation
“Microdifferential scanning calorimetry scans indicated that the changes of the structural and textural properties may be because of changes in the protein conformation.”