Emulsifying Properties of Sunflower Phosphatidylcholine Enriched Fractions in Oil-in-water Emulsions

2020 ◽  
Author(s):  
Mabel Tomas ◽  
Estefania N Guiotto ◽  
Bernd W.K Diehl
Keyword(s):  
Emulsifying Properties ◽  
Oil In Water

Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions

LWT ◽  
2021 ◽  
Vol 147 ◽  
pp. 111560
Author(s):  
Ye-Tong Yao ◽  
Wen-Yue Wang ◽  
Hua-Min Liu ◽  
Li-Xia Hou ◽  
Xue-De Wang
Keyword(s):  
Emulsifying Properties ◽  
Oil In Water ◽  
Chinese Quince ◽  
Seed Gum

scholarly journals Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676

2020 ◽  
Vol 57 (4) ◽  
pp. 1579-1585 ◽  
Author(s):  
Digambar Kavitake ◽  
Sangeeta Balyan ◽  
Palanisamy Bruntha Devi ◽  
Prathapkumar Halady Shetty
Keyword(s):  
Emulsifying Properties ◽  
Oil In Water ◽  
Weissella Confusa

Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110054 ◽  
Author(s):  
Li Huang ◽  
Juer Liu ◽  
Min Addy ◽  
Bo Ding ◽  
Yanling Cheng ◽  
...  
Keyword(s):  
Emulsifying Properties ◽  
Oil In Water

scholarly journals Bioconversion of Agroindustrial Waste in the Production of Bioemulsifier by Stenotrophomonas maltophilia UCP 1601 and Application in Bioremediation Process

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Ianne Batista Nogueira ◽  
Dayana Montero Rodríguez ◽  
Rosildeide F. da Silva Andradade ◽  
Amanda Barbosa Lins ◽  
Ana Paula Bione ◽  
...  
Keyword(s):  
Stenotrophomonas Maltophilia ◽  
Motor Oil ◽  
Emulsifying Properties ◽  
Emulsification Index ◽  
Agroindustrial Waste ◽  
Oil In Water ◽  
Dispersion Capacity ◽  
The Stability ◽  
Full Factorial ◽  
Waste Soybean Oil

This study investigated the potential of the bacterium Stenotrophomonas maltophilia UCP 1601 to produce a new biomolecule with emulsifying properties by determining the hemolytic activity, obtaining a halo of 9 mm in blood agar. Fermentations were carried out in saline mineral medium supplemented with 10% waste soybean oil (WSO) and different concentrations of glucose, peptone, ZnCl2, and MgSO4, according to a 24 full-factorial design. The results showed that the best results were obtained in condition 6 (medium composed of 4% glucose, 1% peptone, 2.72% ZnCl2, and 2.46% MgSO4), with excellent high emulsification index of 82.74%, using burned motor oil. The emulsifying property of the biomolecule produced was confirmed by the emulsification index of 78.57, 54.07, and 58.62%, using soybean, corn, and diesel oils, respectively, and the stability at different values of pH, temperature, and NaCl concentrations. The yield of the produced bioemulsifier was 2.8 g/L, presenting an anionic character and polymeric nature (37.6% lipids, 28.2% proteins, and 14.7% carbohydrates), confirmed by FTIR. The new bioemulsifier demonstrated promising potential for bioremediation of hydrophobic contaminants in the environment, since it had the ability to reduce the viscosity of WSO and burned motor oil, as well as excellent dispersion capacity of the burned motor oil in water (69.94 cm2 of oil displacement area), and removing 71.7% of this petroleum derivative from sandy soil.

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

2021 ◽  
Author(s):  
Hekai Zhao ◽  
Shengnan Wang ◽  
Guilan Zhao ◽  
Yangyang Li ◽  
Xiulin Liu ◽  
...  
Keyword(s):  
Ir Spectroscopy ◽  
Zeta Potential ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Oil In Water ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

Non-covalent complexes (SPIF/SSPS) between soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated...

Emulsifying properties of lactose-amines in oil-in-water emulsions

2010 ◽  
Vol 43 (4) ◽  
pp. 1111-1115 ◽  
Author(s):  
N. Garg ◽  
S. Martini ◽  
D.W. Britt ◽  
M.K. Walsh
Keyword(s):  
Emulsifying Properties ◽  
Oil In Water

Emulsifying Properties of Tremella Fuciformis: A Novel Promising Food Emulsifier

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Jian Zhang ◽  
Ya-Kun Zhang ◽  
Yong Liu ◽  
Jun-Hui Wang
Keyword(s):  
Zeta Potential ◽  
Droplet Size ◽  
Food Industry ◽  
Gum Arabic ◽  
Emulsifying Properties ◽  
Freeze Thaw ◽  
Tremella Fuciformis ◽  
Oil In Water ◽  
Purple Sweet Potato ◽  
Potential Test

AbstractIn this paper, the emulsifying properties of Tremella fuciformis (TFS) were assessed in comparison with lotus seed (LTS), purple sweet potato (PSPP) and gum arabic (GA) in oil-in-water (O/W) emulsions. Emulsifying properties were evaluated in terms of the emulsifying activity (EA), emulsifying stability, mean droplet size, zeta potential, shear viscosity and freeze-thaw stability of their emulsions. The results revealed that TFS exhibited excellent EA and best emulsifying stability (100 %) after 21 days at 21 °C. When exposure to 100 °C for 20 min, TFS emulsions showed reduced in droplet size, which was superior as compared to LTS, PSPP, and GA. In zeta-potential test, TFS was proved to be more suitable emulsifier as compared with LTS and GA as it had a comparatively larger magnitude. TFS emulsions showed the smallest droplet size at pH 10.0 followed by pH 3.0 and pH 6.5. Non-Newtonian shear-thinning behavior of all four samples remained same at 4.0 % concentration while the apparent viscosity of TFS was the highest among all. The cream index of 4.0 % TFS was also the highest at freeze-thaw cycles. Therefore, the TFS could be used as emulsifier and thickener in food industry.

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