scholarly journals Ionic strength and pH stability of oil‐in‐water emulsions prepared with acid‐hydrolyzed insoluble proteins from Chlorella protothecoides

2020 ◽  
Vol 100 (11) ◽  
pp. 4237-4244 ◽  
Author(s):  
Laixin Dai ◽  
Jörg Hinrichs ◽  
Jochen Weiss
Keyword(s):  
Ionic Strength ◽  
Ph Stability ◽  
Chlorella Protothecoides ◽  
Oil In Water

scholarly journals Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

2020 ◽  
Vol 102 ◽  
pp. 105583 ◽  
Author(s):  
Shuning Zhang ◽  
Melvin Holmes ◽  
Rammile Ettelaie ◽  
Anwesha Sarkar
Keyword(s):  
Ionic Strength ◽  
Pea Protein ◽  
Oil In Water ◽  
Microgel Particles

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

2012 ◽  
Vol 27 (1) ◽  
pp. 126-136 ◽  
Author(s):  
Benjamin Zeeb ◽  
Monika Gibis ◽  
Lutz Fischer ◽  
Jochen Weiss
Keyword(s):  
Ph Stability ◽  
Interfacial Layers ◽  
Oil In Water

Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110883
Author(s):  
Xiuyun Guo ◽  
Feng Gao ◽  
Yawei Zhang ◽  
Zengqi Peng ◽  
Muneer Ahmed Jamali
Keyword(s):  
Ionic Strength ◽  
High Ionic Strength ◽  
Myofibrillar Proteins ◽  
Oil In Water

scholarly journals Functional properties of pumpkin (Cucurbita pepo) seed protein isolate and hydrolysate

2016 ◽  
Vol 81 (1) ◽  
pp. 35-46 ◽  
Author(s):  
Sandra Bucko ◽  
Jaroslav Katona ◽  
Ljiljana Popovic ◽  
Zuzana Vastag ◽  
Lidija Petrovic
Keyword(s):  
Ionic Strength ◽  
Cucurbita Pepo ◽  
Seed Protein ◽  
Protein Hydrolysate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Protein Solution ◽  
Pumpkin Seed ◽  
Solution Interface ◽  
Oil In Water

Pumpkin seed protein isolate (PSPI) was enzymatically hydrolysed by pepsin to obtain pumpkin seed protein hydrolysate, PSPH. Investigation on solubility, interfacial and emulsifying properties of both PSPI and PSPH was conducted under different conditions of pH (3-8) and ionic strength (0-1 mol/dm3 NaCl). PSPI had the lowest solubility, i.e. isoelectric point (pI), at pH 5. PSPH had higher solubility than PSPI over whole range of pH and ionic strengths tested. Decrease in surface and interfacial tension evidenced that both PSPI and PSPH adsorb at air/protein solution and oil/protein solution interface. Emulsions (20 % oil in water) stabilized by 1 g/100cm3 PSPI or PSPH solution were prepared at pH 3, 5 and 8 and ionic strength of 0 and 0.5 mol/dm3 NaCl. PSPH stabilized emulsions from coalescence at all pH and ionic strengths tested. PSPI was able to stabilize emulsions at pH 3 and 0 mol/dm3 NaCl, and at pH 8 regardless of ionic strength, while emulsions at pH 5 and both 0 and 0.5 mol/dm3 NaCl and at pH 3 when ionic strength was increased separated to oil and serum layer immediately after preparation. All emulsions were susceptible to creaming instability.

scholarly journals pH and ionic strength triggered destabilization of biocompatible stable water-in-oil-in-water (W/O/W) emulsions

JCIS Open ◽  
2021 ◽  
pp. 100039
Author(s):  
Marine Protat ◽  
Noémie Bodin-Thomazo ◽  
Frédéric Gobeaux ◽  
Florent Malloggi ◽  
Jean Daillant ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Oil In Water
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