Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions

The emulsion stabilizing properties of a variety of food protein products in relation to their water (WAC) and oil (OAC) uptakes and the viscosity of the external phase were investigated. Protein products were treated as two entities for regression analysis. Emulsion instability of protein products...

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Autores principales: ELIZALDE, B.E., DE KANTEREWICZ, R.J., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v53_n3_p845_ELIZALDE
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00221147_v53_n3_p845_ELIZALDE2023-10-03T14:26:59Z Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions ELIZALDE, B.E. DE KANTEREWICZ, R.J. PILOSOF, A.M.R. BARTHOLOMAI, G.B. The emulsion stabilizing properties of a variety of food protein products in relation to their water (WAC) and oil (OAC) uptakes and the viscosity of the external phase were investigated. Protein products were treated as two entities for regression analysis. Emulsion instability of protein products with a lipophilic water‐oil absorption index could be explained and accurately predicted on the basis of the WAC, OAC, and viscosity. Emulsion instability of protein products with a hydrophilic water‐oil absorption index could be predicted using WAC and viscosity. High WAC, OAC, and viscosity of protein products were associated with optimum stabilizing properties. Copyright © 1988, Wiley Blackwell. All rights reserved Fil:ELIZALDE, B.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v53_n3_p845_ELIZALDE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The emulsion stabilizing properties of a variety of food protein products in relation to their water (WAC) and oil (OAC) uptakes and the viscosity of the external phase were investigated. Protein products were treated as two entities for regression analysis. Emulsion instability of protein products with a lipophilic water‐oil absorption index could be explained and accurately predicted on the basis of the WAC, OAC, and viscosity. Emulsion instability of protein products with a hydrophilic water‐oil absorption index could be predicted using WAC and viscosity. High WAC, OAC, and viscosity of protein products were associated with optimum stabilizing properties. Copyright © 1988, Wiley Blackwell. All rights reserved
format JOUR
author ELIZALDE, B.E.
DE KANTEREWICZ, R.J.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
spellingShingle ELIZALDE, B.E.
DE KANTEREWICZ, R.J.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
author_facet ELIZALDE, B.E.
DE KANTEREWICZ, R.J.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
author_sort ELIZALDE, B.E.
title Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
title_short Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
title_full Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
title_fullStr Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
title_full_unstemmed Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
title_sort physicochemical properties of food proteins related to their ability to stabilize oil‐in‐water emulsions
url http://hdl.handle.net/20.500.12110/paper_00221147_v53_n3_p845_ELIZALDE
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AT dekanterewiczrj physicochemicalpropertiesoffoodproteinsrelatedtotheirabilitytostabilizeoilinwateremulsions
AT pilosofamr physicochemicalpropertiesoffoodproteinsrelatedtotheirabilitytostabilizeoilinwateremulsions
AT bartholomaigb physicochemicalpropertiesoffoodproteinsrelatedtotheirabilitytostabilizeoilinwateremulsions
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