Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein−Surfactant Interactions
Jianshe Chen, Eric Dickinson
Journal of Agricultural and Food Chemistry
Abstract
Viscoelastic properties of whey protein isolate-stabilized emulsions have been investigated by determining storage and loss moduli of both fresh emulsions and heat-set emulsion gels. Gel strength increases with the increase of protein concentration in the system. The flocculated protein-covered oil droplets behave as active fillers and hence dramatically enhance the gel strength. The presence of water-soluble surfactant Tween 20 induces a dramatic reduction in emulsion gel strength, which is attributable to protein displacement from the oil-water interface. Oil droplets that are fully covered with Tween 20 do not adhere to protein gel matrix and do not contribute to gel strength. The presence of oil-soluble monopalmitin increases the viscous character of fresh emulsions and substantially reduces the modulus of heat-set emulsion gels. The viscoelastic properties of heat-set emulsion gels containing monopalmitin are only slightly frequency-dependent, and these gels can be classified as "strong gels".
Extracted Claims
6 claims extracted from this paper into the knowledge graph
oil-soluble monopalmitin increases viscous character of fresh emulsions
“The presence of oil-soluble monopalmitin increases the viscous character of fresh emulsions and substantially reduces the modulus of heat-set emulsion gels.”
protein displacement induces reduction in emulsion gel strength
“The presence of water-soluble surfactant Tween 20 induces a dramatic reduction in emulsion gel strength, which is attributable to protein displacement from the oil-water interface.”
oil-soluble monopalmitin reduces modulus of heat-set emulsion gels
“The presence of oil-soluble monopalmitin increases the viscous character of fresh emulsions and substantially reduces the modulus of heat-set emulsion gels.”