Effect of environmental factors and pressurization on emulsifying properties of beta-lactoglobulin preparation
2006
Leman, J., E-mail: [email protected] | Dolgan, T. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Biotechnology)
A computerized imaging system was used for monitoring the emulsion droplet size distribution. The emulsifying properties of beta-lactoglobulin preparation were observed to be affected by the environmental factors (protein concentration, pH, ionic strength) that determine the structure of the protein molecule. Generally, the dvs value decreased with an increase in protein concentration and increased with a decrease in pH from 7.0 to 5.0 or an increase in the ionic strength from 20 to 100 mmol/L NaCl. Heterogenicity of emulsion and size of oil droplets in beta-lg-stabilized emulsions increased with a pressure increase from 300 to 600 MPa and pressurisation time lengthening from 10 to 30 min at 300 MPa
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