Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration
Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of properties related to t...
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| Format: | Article |
| Language: | English |
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Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2020-07-01
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| Series: | Journal of Bioenergy and Food Science |
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| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/302/291 |
| _version_ | 1818055349089861632 |
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| author | Gisele Cristina Rabelo Silva |
| author_facet | Gisele Cristina Rabelo Silva |
| author_sort | Gisele Cristina Rabelo Silva |
| collection | DOAJ |
| description | Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of
properties related to the emulsifying activity (EA) and emulsion stability (ES). The effect of NaCl concentration (0.0, 0.1, 0.5 and 1.0 % w/w), chicken egg white and dried egg white concentration (1.0, 2.5 and 5.0 % w/w) was studied using two vegetable oils, namely corn and canola. In general, it was observed that the EA and ES increase with increasing protein content and salt concentration, in a manner consistent with past research. |
| first_indexed | 2024-12-10T12:11:32Z |
| format | Article |
| id | doaj.art-2c8a7e90a3d34442a10cef056a4320ac |
| institution | Directory Open Access Journal |
| issn | 2359-2710 |
| language | English |
| last_indexed | 2024-12-10T12:11:32Z |
| publishDate | 2020-07-01 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia do Amapá |
| record_format | Article |
| series | Journal of Bioenergy and Food Science |
| spelling | doaj.art-2c8a7e90a3d34442a10cef056a4320ac2022-12-22T01:49:21ZengInstituto Federal de Educação, Ciência e Tecnologia do AmapáJournal of Bioenergy and Food Science2359-27102020-07-01731910.18067/jbfs.v7i3.302Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentrationGisele Cristina Rabelo Silva0https://orcid.org/0000-0002-7769-2485Universidade Federal de São João del-Rei, Curso de Bioquímica. Av. Sebastião Gonçalves Coelho, 400 Chanadour. 35501-296. Divinópolis-MG, Brasil. Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of properties related to the emulsifying activity (EA) and emulsion stability (ES). The effect of NaCl concentration (0.0, 0.1, 0.5 and 1.0 % w/w), chicken egg white and dried egg white concentration (1.0, 2.5 and 5.0 % w/w) was studied using two vegetable oils, namely corn and canola. In general, it was observed that the EA and ES increase with increasing protein content and salt concentration, in a manner consistent with past research.http://periodicos.ifap.edu.br/index.php/JBFS/article/download/302/291conductivityemulsifying activityemulsion stabilityproteins; salt; canolacorn |
| spellingShingle | Gisele Cristina Rabelo Silva Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration Journal of Bioenergy and Food Science conductivity emulsifying activity emulsion stability proteins; salt; canola corn |
| title | Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration |
| title_full | Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration |
| title_fullStr | Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration |
| title_full_unstemmed | Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration |
| title_short | Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration |
| title_sort | determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration |
| topic | conductivity emulsifying activity emulsion stability proteins; salt; canola corn |
| url | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/302/291 |
| work_keys_str_mv | AT giselecristinarabelosilva determinationofemulsifyingpropertiesofchickeneggwhiteanddehydratedeggwhiteindifferentvegetableoilsandionconcentration |