Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

2019 ◽  
Vol 43 (7) ◽  
Author(s):  
Ning Wang ◽  
Lisa Maximiuk
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Air Classification ◽  
Field Peas ◽  
Processing Variables

scholarly journals Impact of Microfluidization on the Emulsifying Properties of Zein-Based Emulsions: Influence of Diutan Gum Concentration

Materials ◽  
2021 ◽  
Vol 14 (13) ◽  
pp. 3695
Author(s):  
Jenifer Santos ◽  
Luis A. Trujillo-Cayado ◽  
María del Águila Alcaide ◽  
María del Carmen Alfaro
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Preparation Method ◽  
Physical Stability ◽  
Emulsifying Properties ◽  
Gel Properties ◽  
3D Network ◽  
Starting Point ◽  
Processing Variables ◽  
Droplet Sizes

Microfluidization is a preparation method that can be used to obtain emulsions with submicron droplet sizes. The first objective of this study was to evaluate the influence of homogenization pressure and cycles on droplet sizes using response surface methodology. Secondly, the influence of the diutan gum concentration incorporated in the optimized emulsion on rheological properties, microstructure, and physical stability was investigated. Taking the response surface analysis into account, the emulsion processed at 20,000 psi after four cycles seemed to show the smallest Sauter diameter values. Hence, this emulsion was the starting point to incorporate diutan gum. Interestingly, the formation of a 3D network in the emulsion, observed by FESEM, was provoked by diutan gum. The emulsion formulated with 0.4 wt.% of diutan gum presented rheological gel properties and enhanced physical stability. This work highlights the importance of selecting optimized processing variables using the microfluidization technique and extends the knowledge of using diutan gum in combination with zein.

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