Influence of pH and ι-Carrageenan Concentration on Physicochemical Properties and Stability of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions

2004 ◽  
Vol 52 (11) ◽  
pp. 3626-3632 ◽  
Author(s):  
Yeun Suk Gu ◽  
Eric A. Decker ◽  
D. Julian McClements
Keyword(s):  
Physicochemical Properties ◽  
Oil In Water ◽  
Β Lactoglobulin ◽  
Influence Of Ph

Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

2005 ◽  
Vol 19 (1) ◽  
pp. 83-91 ◽  
Author(s):  
Yeun Suk Gu ◽  
Eric A. Decker ◽  
D.Julian McClements
Keyword(s):  
Oil In Water ◽  
Β Lactoglobulin ◽  
Influence Of Ph

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

Influence of Sucrose on Droplet Flocculation in Hexadecane Oil-in-Water Emulsions Stabilized by β-Lactoglobulin

2003 ◽  
Vol 51 (3) ◽  
pp. 766-772 ◽  
Author(s):  
Hyun-Jung Kim ◽  
Eric A. Decker ◽  
David J. McClements
Keyword(s):  
Oil In Water ◽  
Β Lactoglobulin

scholarly journals Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

2020 ◽  
Vol 40 (2) ◽  
pp. 262-273 ◽  
Author(s):  
Jiseon Lee ◽  
Honggyun Kim ◽  
Mi-Jung Choi ◽  
Youngjae Cho
Keyword(s):  
Physicochemical Properties ◽  
Oil In Water

Optimization of oil-in-water nanoemulsion system of Ananas comosus peels extract by D-optimal mixture design and its physicochemical properties

2020 ◽  
pp. 1-14
Author(s):  
Nur Azzanizawaty Yahya ◽  
Roswanira Abdul Wahab ◽  
Nursyafreena Attan ◽  
Siti Ernieyanti Hashim ◽  
Mariani Abdul Hamid ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mixture Design ◽  
Ananas Comosus ◽  
Oil In Water

Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

2013 ◽  
Vol 61 (8) ◽  
pp. 1954-1967 ◽  
Author(s):  
Pui Yeu Phoon ◽  
Ganesan Narsimhan ◽  
Maria Fernanda San Martin-Gonzalez
Keyword(s):  
Thermal Behavior ◽  
Oxidative Stability ◽  
Menhaden Oil ◽  
Oil In Water ◽  
Β Lactoglobulin
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