Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins

Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorb...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p116_ELIZALDE
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00221147_v56_n1_p116_ELIZALDE
record_format dspace
spelling todo:paper_00221147_v56_n1_p116_ELIZALDE2023-10-03T14:27:02Z Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins ELIZALDE, B.E. PILOSOF, A.M.R. BARTHOLOMAI, G.B. Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability. Copyright © 1991, Wiley Blackwell. All rights reserved JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p116_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 Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability. Copyright © 1991, Wiley Blackwell. All rights reserved
format JOUR
author ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
spellingShingle ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
author_facet ELIZALDE, B.E.
PILOSOF, A.M.R.
BARTHOLOMAI, G.B.
author_sort ELIZALDE, B.E.
title Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_short Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_full Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_fullStr Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_full_unstemmed Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_sort prediction of emulsion instability from emulsion composition and physicochemical properties of proteins
url http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p116_ELIZALDE
work_keys_str_mv AT elizaldebe predictionofemulsioninstabilityfromemulsioncompositionandphysicochemicalpropertiesofproteins
AT pilosofamr predictionofemulsioninstabilityfromemulsioncompositionandphysicochemicalpropertiesofproteins
AT bartholomaigb predictionofemulsioninstabilityfromemulsioncompositionandphysicochemicalpropertiesofproteins
_version_ 1807323699947241472

Ejemplares similares