Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion
To explore the potential of winged bean seed protein as a food ingredient, an oil-in water emulsion, [25% (w/w), pH 3] stabilized by the protein (5% solution) was prepared by high-pressure homogenizer and subjected to heat (35–75 °C), cold (4–8 °C) and NaCl (1–4%) conditions alone or in combination,...
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| Format: | Article |
| Language: | English |
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Springer
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80263/1/In%EF%AC%82uence%20of%20temperature%20and%20ionic%20conditions%20on%20the%20rheology%20and%20droplets%20characteristics%20of%20winged%20bean%20protein%20stabilized%20oil-inwater%20emulsion.pdf |
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| author | Makeri, Mohammad Usman Syed Muhammad, Sharifah Kharidah Ghazali, Hasanah Mohammed, Abdulkarim |
| author_facet | Makeri, Mohammad Usman Syed Muhammad, Sharifah Kharidah Ghazali, Hasanah Mohammed, Abdulkarim |
| author_sort | Makeri, Mohammad Usman |
| collection | UPM |
| description | To explore the potential of winged bean seed protein as a food ingredient, an oil-in water emulsion, [25% (w/w), pH 3] stabilized by the protein (5% solution) was prepared by high-pressure homogenizer and subjected to heat (35–75 °C), cold (4–8 °C) and NaCl (1–4%) conditions alone or in combination, and their physicochemical stability to the treatments was assessed by measuring creaming, droplets characteristics and rheology. Result showed a slight increase in mean droplet size at treatment up to 35 °C and 1–2% NaCl. At treatment of ≥ 55 °C and ≥ 3% NaCl, significant increases in mean droplet size were observed, droplet distribution changed from monomodal to bimodal, advanced flocculation and coalescence up to 75 °C, leading to poly-disperse distribution. No flow was observed until a yield value (σ0) was overcome. At 1% NaCl, the σ was 13 Pa s compared to 21 Pa s at 3–4% NaCl, and above 35 °C treatment, emulsions had high apparent viscosity and exhibited Bingham plastic model resulting from increased droplets sizes. |
| first_indexed | 2024-03-06T10:27:42Z |
| format | Article |
| id | upm.eprints-80263 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:27:42Z |
| publishDate | 2019 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-802632020-10-19T18:14:32Z http://psasir.upm.edu.my/id/eprint/80263/ Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion Makeri, Mohammad Usman Syed Muhammad, Sharifah Kharidah Ghazali, Hasanah Mohammed, Abdulkarim To explore the potential of winged bean seed protein as a food ingredient, an oil-in water emulsion, [25% (w/w), pH 3] stabilized by the protein (5% solution) was prepared by high-pressure homogenizer and subjected to heat (35–75 °C), cold (4–8 °C) and NaCl (1–4%) conditions alone or in combination, and their physicochemical stability to the treatments was assessed by measuring creaming, droplets characteristics and rheology. Result showed a slight increase in mean droplet size at treatment up to 35 °C and 1–2% NaCl. At treatment of ≥ 55 °C and ≥ 3% NaCl, significant increases in mean droplet size were observed, droplet distribution changed from monomodal to bimodal, advanced flocculation and coalescence up to 75 °C, leading to poly-disperse distribution. No flow was observed until a yield value (σ0) was overcome. At 1% NaCl, the σ was 13 Pa s compared to 21 Pa s at 3–4% NaCl, and above 35 °C treatment, emulsions had high apparent viscosity and exhibited Bingham plastic model resulting from increased droplets sizes. Springer 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80263/1/In%EF%AC%82uence%20of%20temperature%20and%20ionic%20conditions%20on%20the%20rheology%20and%20droplets%20characteristics%20of%20winged%20bean%20protein%20stabilized%20oil-inwater%20emulsion.pdf Makeri, Mohammad Usman and Syed Muhammad, Sharifah Kharidah and Ghazali, Hasanah and Mohammed, Abdulkarim (2019) Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion. Journal of Food Measurement and Characterization, 13. pp. 97-106. ISSN 2193-4126; ESSN: 2193-4134 https://www.researchgate.net/publication/327407657_Influence_of_temperature_and_ionic_conditions_on_the_rheology_and_droplets_characteristics_of_winged_bean_protein_stabilized_oil-in-water_emulsion 10.1007/s11694-018-9922-1 |
| spellingShingle | Makeri, Mohammad Usman Syed Muhammad, Sharifah Kharidah Ghazali, Hasanah Mohammed, Abdulkarim Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion |
| title | Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion |
| title_full | Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion |
| title_fullStr | Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion |
| title_full_unstemmed | Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion |
| title_short | Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion |
| title_sort | influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil inwater emulsion |
| url | http://psasir.upm.edu.my/id/eprint/80263/1/In%EF%AC%82uence%20of%20temperature%20and%20ionic%20conditions%20on%20the%20rheology%20and%20droplets%20characteristics%20of%20winged%20bean%20protein%20stabilized%20oil-inwater%20emulsion.pdf |
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