Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product
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Homogenization
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Coalescence (physics)
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Summary Myofibrillar proteins (MP) and two forms of nanocellulose (cellulose nanofibers [CNFs] and cellulose nanocrystals [CNCs]) were used to prepare oil‐in‐water emulsion. The effect of CNFs and CNCs on the properties of pork MP‐lard emulsion was studied by analysing the emulsion index, microstructure, oil droplet size, zeta potential and rheological behaviour of emulsion. The results showed that both CNFs and CNCs improved MP‐lard emulsion stability. At the same nanofiber concentration, the creaming index of CNFs stabilised emulsion was lower than that of CNCs stabilised emulsion, especially at the concentration of 0.5%, emulsion prepared with CNFs has no phenomenon of creaming index, while emulsion prepared with CNCs still has creaming index phenomenon. At the same nanofiber concentration, the oil droplet distribution of CNFs stabilised emulsion was more uniform, especially at low concentrations (≤0.5%). At higher cellulose concentration (≥0.75%), the particle size of CNFs stabilised emulsion was larger than that of CNCs stabilised emulsion. CNFs stabilised emulsion had a higher zeta potential and modulus than that of CNCs stabilised emulsion and the emulsion formed by CNFs was more viscoelastic.
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Nanocellulose
Zeta potential
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Whey protein isolate
Oil droplet
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Casein and whey protein were hydrolyzed using 11 different commercially available enzyme preparations. Emulsion-forming ability and emulsion stability of the digests were measured as well as biochemical properties with the objective to study the relations between hydrolysate characteristics and emulsion properties. All whey protein hydrolysates formed emulsions with bimodal droplet size distributions, signifying poor emulsion-forming ability. Emulsion-forming ability of some casein hydrolysates was comparable to that of intact casein. Emulsion instability was caused by creaming and coalescence. Creaming occurred mainly in whey hydrolysate emulsions and in casein hydrolysate emulsions containing large emulsion droplets. Coalescence was dominant in casein emulsions with a broad particle size distribution. Emulsion instability due to coalescence was related to apparent molecular weight distribution of hydrolysates; a relative high amount of peptides larger than 2 kDa positively influences emulsion stability.
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Coalescence (physics)
Whey protein isolate
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Abstract Multiple water-in-oil-in-water (W/0/WJ emulsions are inherently less stable than ordinary oil-in-water (0/W) emulsions. In addition to the usual processes of creaming, flocculation and coalescence of the outer (oil) droplets, there is-with a multiple emulsion-the possibility of destabilization due to swelling and coalescence of the inner droplets, leading to rupture of the duplex film between inner and outer aqueous phases. These tendencies are exacerbated by the presence of both hydrophilic and hydrophobic emulsifiers which may migrate between inner and outer oil-water interfaces with consequent detrimental effects for emulsion stability. The use of a two-stage process to make a W/0/W emulsion that is stable to creaming requires extremely vigorous emulsification conditions during the second stage in order to produce droplets no bigger than a few micrometres in diameter. These vigorous conditions have the undesirable potential for disrupting the primary water-in-oil (W/0) emulsion droplets, thereby reducing the yield of multiple emulsion.
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Abstract We investigated the effect of oil droplet size on the oxidation rate of DHA monodispersed emulsion with xanthan. Xanthan-free emulsions creamed rapidly but no creaming was observed in the emulsions containing xanthan over 8 weeks. While the peroxide value (POV) of the xanthan-free emulsion reached 10meq/ kg at 20 days, that of both emulsion systems containing xanthan changed little during the first 20 days. The POV for the emulsion with small droplet was higher than that for the emulsion with large droplet.
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Peroxide value
Peroxide
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Coconut oil in water emulsion with soy lecithin or soy protein isolate as the stabilizer can be utilized as a vegan and organic alternative to some common food products such as whipping cream. However like many other emulsions, the coconut oil in water emulsion might be prone to emulsion instabilities in the form of coalescence, Ostwald ripening, creaming and many more. Therefore, this research is conducted to optimize certain aspects of the emulsion in order to produce a shelf stable emulsion. The comparison between soy lecithin and soy protein isolate as the stabilizer, using different concentrations (1.0%, 2.0%, 3.0%, 4.0%, 5.0%) of stabilizers, and comparing the storage condition in room temperature (25 ˚C) and cold temperature (5 ˚C) is performed by analysing the coconut oil in water emulsion’s creaming index, pH value, microscopic observation of emulsion particles, emulsion droplet size, particle size distribution, and rheology to determine the emulsion stability.
The optimized formulation for the emulsion is using 2% soy protein isolate and using cold temperature as the storage condition. This optimized formulation exhibited 0% of creaming index based on both centrifugation method and gravitational method after storing for 7 days at cold temperature (5 ˚C). The pH value was measured at 7.59 ± 0.03 for the fresh sample and 7.12 ± 0.03 after storing at cold temperature for 7 days. The particle size was measured at 2.54 ± 0.07 μm for fresh samples, while the particle size was measured at 2.56 ± 0.06 μm, 2.22 ± 0.05 μm, 2.98 ± 0.01 μm, and 2.90 ± 0.00 μm after 1 day, 3 days, 5 days, and 7 days of cold temperature storage respectively. The particle distribution was reported as span with the measurement of 2.615 ± 0.004 for the fresh sample, 2.582 ± 0.010 after 1 day of cold storage, 2.411 ± 0.122 after 3 days of cold storage, 1.991 ± 0.004 after 5 days of cold storage, and 1.969 ± 0.008 after 7 days of cold storage. This optimized emulsion formulation is a shear-thinning fluid with flow behaviour index of 0.583 and consistency coefficient of 55.005 Pa.sn, where the flow behaviour index is 0.857 and consistency coefficient is 212.961 Pa.sn after storing at cold temperature for 7 days.
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Ostwald ripening
Coconut oil
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본 연구는 urea fractionation을 통하여 포화도 함량이 5.8%, 28.4%, 39.2%, 50.7%, 72.3%인 우지 alcoholysis 반응물을 제조하고, 이를 유상(oil phase)으로 ultrasonic processor 및 고압균질기를 이용하여 emulsion을 제조한 후 이에 대한 유화 안정성과 산화 안정성을 실험하였다. 유화 안정성(ES)을 관찰한 결과 ES값은 46.0(ΣSFA5), 39.5(ΣSFA28), 32.7(ΣSFA39), 32.6(ΣSFA50) 및 27.3(ΣSFA72)로써 포화도가 낮은 emulsion일수록 높은 안정성을 보였으며, Turbiscan을 이용하여 시료 emulsion의 creaming 및 clarification특성을 조사한 결과도 ES 결과와 유사하게 나타났다. 고압균질기로 제조한 emulsion 시료에 대하여 30일간 산화특성 및 안정성 연구를 진행한 결과, 제조한 emulsion의 hydroperoxides 함량이 1.880(ΣSFA5), 1.267(ΣSFA28), 1.062(ΣSFA39), 0.342(ΣSFA50) 및 0.153(ΣSFA72)mg H₂O₂/mL로 서로 유의적 차이(p<0.05)를 나타내면서 불포화도가 높은 emulsion 시료일수록 hydroperoxide의 함량이 높았고, TBARS 값은 저장 30일에 6.229(ΣSFA5), 6.801(ΣSFA28), 6.246(ΣSFA39), 4.419(ΣSFA50) 및 4.226(ΣSFA72) mg TBA/mL로 ΣSFA50과 ΣSFA72가 다른 emulsion 시료보다 유의적으로(p<0.05) 낮은 값을 보이며 산화 안정성이 우수하였다.
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TBARS
Tallow
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