New insights about flocculation process in sodium caseinate-stabilized emulsions
Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization...
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v89_n_p338_HuckIriart http://hdl.handle.net/20.500.12110/paper_09639969_v89_n_p338_HuckIriart |
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paper:paper_09639969_v89_n_p338_HuckIriart2023-06-08T15:58:30Z New insights about flocculation process in sodium caseinate-stabilized emulsions Huck Iriart, Cristian Disaccharides Emulsions Flocculation SAXS Sodium caseinate Turbiscan Drops Emulsification Emulsions Hydrophobicity Light scattering Micelles Proteins Self assembly Sodium Sunflower oil X ray scattering Confocal laser scanning microscopy Disaccharides Droplet size distributions Hydrophobic interactions SAXS Sodium caseinate Static Light Scattering Turbiscan Flocculation Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization by ultrasound. Emulsions with droplets with diameters above (coarse) or below (fine) 1 μm were obtained. Emulsions were analyzed for droplet size distribution by static light scattering (SLS), stability by Turbiscan, and structure by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). SAXS data were fitted by a theoretical model that considered a system composed of poly dispersed spheres with repulsive interaction and presence of aggregates. Flocculation behavior was caused by the self-assembly properties of NaCas, but the process was more closely related to interfacial protein content than micelles concentration in the aqueous phase. The results indicated that casein aggregation was strongly affected by disaccharide addition, hydrophobic interaction of the emulsion droplets, and interactions among interfacial protein molecules. The structural changes detected in the protein micelles in different environments allowed understanding the macroscopic physical behavior observed in concentrated NaCas emulsions. © 2016 Elsevier Ltd Fil:Huck-Iriart, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v89_n_p338_HuckIriart http://hdl.handle.net/20.500.12110/paper_09639969_v89_n_p338_HuckIriart |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Disaccharides Emulsions Flocculation SAXS Sodium caseinate Turbiscan Drops Emulsification Emulsions Hydrophobicity Light scattering Micelles Proteins Self assembly Sodium Sunflower oil X ray scattering Confocal laser scanning microscopy Disaccharides Droplet size distributions Hydrophobic interactions SAXS Sodium caseinate Static Light Scattering Turbiscan Flocculation |
| spellingShingle |
Disaccharides Emulsions Flocculation SAXS Sodium caseinate Turbiscan Drops Emulsification Emulsions Hydrophobicity Light scattering Micelles Proteins Self assembly Sodium Sunflower oil X ray scattering Confocal laser scanning microscopy Disaccharides Droplet size distributions Hydrophobic interactions SAXS Sodium caseinate Static Light Scattering Turbiscan Flocculation Huck Iriart, Cristian New insights about flocculation process in sodium caseinate-stabilized emulsions |
| topic_facet |
Disaccharides Emulsions Flocculation SAXS Sodium caseinate Turbiscan Drops Emulsification Emulsions Hydrophobicity Light scattering Micelles Proteins Self assembly Sodium Sunflower oil X ray scattering Confocal laser scanning microscopy Disaccharides Droplet size distributions Hydrophobic interactions SAXS Sodium caseinate Static Light Scattering Turbiscan Flocculation |
| description |
Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization by ultrasound. Emulsions with droplets with diameters above (coarse) or below (fine) 1 μm were obtained. Emulsions were analyzed for droplet size distribution by static light scattering (SLS), stability by Turbiscan, and structure by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). SAXS data were fitted by a theoretical model that considered a system composed of poly dispersed spheres with repulsive interaction and presence of aggregates. Flocculation behavior was caused by the self-assembly properties of NaCas, but the process was more closely related to interfacial protein content than micelles concentration in the aqueous phase. The results indicated that casein aggregation was strongly affected by disaccharide addition, hydrophobic interaction of the emulsion droplets, and interactions among interfacial protein molecules. The structural changes detected in the protein micelles in different environments allowed understanding the macroscopic physical behavior observed in concentrated NaCas emulsions. © 2016 Elsevier Ltd |
| author |
Huck Iriart, Cristian |
| author_facet |
Huck Iriart, Cristian |
| author_sort |
Huck Iriart, Cristian |
| title |
New insights about flocculation process in sodium caseinate-stabilized emulsions |
| title_short |
New insights about flocculation process in sodium caseinate-stabilized emulsions |
| title_full |
New insights about flocculation process in sodium caseinate-stabilized emulsions |
| title_fullStr |
New insights about flocculation process in sodium caseinate-stabilized emulsions |
| title_full_unstemmed |
New insights about flocculation process in sodium caseinate-stabilized emulsions |
| title_sort |
new insights about flocculation process in sodium caseinate-stabilized emulsions |
| publishDate |
2016 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v89_n_p338_HuckIriart http://hdl.handle.net/20.500.12110/paper_09639969_v89_n_p338_HuckIriart |
| work_keys_str_mv |
AT huckiriartcristian newinsightsaboutflocculationprocessinsodiumcaseinatestabilizedemulsions |
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