New insights about flocculation process in sodium caseinate-stabilized emulsions

Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization...

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Autores principales: Huck-Iriart, C., Montes-de-Oca-Ávalos, J., Herrera, M.L., Candal, R.J., Pinto-de-Oliveira, C.L., Linares-Torriani, I.
Formato: JOUR
Materias:
Disaccharides
Emulsions
Flocculation
SAXS
Sodium caseinate
Turbiscan
Drops
Emulsification
Hydrophobicity
Light scattering
Micelles
Proteins
Self assembly
Sodium
Sunflower oil
X ray scattering
Confocal laser scanning microscopy
Droplet size distributions
Hydrophobic interactions
Static Light Scattering
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v89_n_p338_HuckIriart
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09639969_v89_n_p338_HuckIriart
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spelling todo:paper_09639969_v89_n_p338_HuckIriart2023-10-03T15:54:47Z New insights about flocculation process in sodium caseinate-stabilized emulsions Huck-Iriart, C. Montes-de-Oca-Ávalos, J. Herrera, M.L. Candal, R.J. Pinto-de-Oliveira, C.L. Linares-Torriani, I. Disaccharides Emulsions Flocculation SAXS Sodium caseinate Turbiscan Drops Emulsification Emulsions Hydrophobicity Light scattering Micelles Proteins Self assembly Sodium Sunflower oil X ray scattering Confocal laser scanning microscopy Disaccharides Droplet size distributions Hydrophobic interactions SAXS Sodium caseinate Static Light Scattering Turbiscan Flocculation Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization by ultrasound. Emulsions with droplets with diameters above (coarse) or below (fine) 1 μm were obtained. Emulsions were analyzed for droplet size distribution by static light scattering (SLS), stability by Turbiscan, and structure by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). SAXS data were fitted by a theoretical model that considered a system composed of poly dispersed spheres with repulsive interaction and presence of aggregates. Flocculation behavior was caused by the self-assembly properties of NaCas, but the process was more closely related to interfacial protein content than micelles concentration in the aqueous phase. The results indicated that casein aggregation was strongly affected by disaccharide addition, hydrophobic interaction of the emulsion droplets, and interactions among interfacial protein molecules. The structural changes detected in the protein micelles in different environments allowed understanding the macroscopic physical behavior observed in concentrated NaCas emulsions. © 2016 Elsevier Ltd Fil:Huck-Iriart, C. 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_09639969_v89_n_p338_HuckIriart
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Disaccharides
Emulsions
Flocculation
SAXS
Sodium caseinate
Turbiscan
Drops
Emulsification
Emulsions
Hydrophobicity
Light scattering
Micelles
Proteins
Self assembly
Sodium
Sunflower oil
X ray scattering
Confocal laser scanning microscopy
Disaccharides
Droplet size distributions
Hydrophobic interactions
SAXS
Sodium caseinate
Static Light Scattering
Turbiscan
Flocculation
spellingShingle Disaccharides
Emulsions
Flocculation
SAXS
Sodium caseinate
Turbiscan
Drops
Emulsification
Emulsions
Hydrophobicity
Light scattering
Micelles
Proteins
Self assembly
Sodium
Sunflower oil
X ray scattering
Confocal laser scanning microscopy
Disaccharides
Droplet size distributions
Hydrophobic interactions
SAXS
Sodium caseinate
Static Light Scattering
Turbiscan
Flocculation
Huck-Iriart, C.
Montes-de-Oca-Ávalos, J.
Herrera, M.L.
Candal, R.J.
Pinto-de-Oliveira, C.L.
Linares-Torriani, I.
New insights about flocculation process in sodium caseinate-stabilized emulsions
topic_facet Disaccharides
Emulsions
Flocculation
SAXS
Sodium caseinate
Turbiscan
Drops
Emulsification
Emulsions
Hydrophobicity
Light scattering
Micelles
Proteins
Self assembly
Sodium
Sunflower oil
X ray scattering
Confocal laser scanning microscopy
Disaccharides
Droplet size distributions
Hydrophobic interactions
SAXS
Sodium caseinate
Static Light Scattering
Turbiscan
Flocculation
description Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization by ultrasound. Emulsions with droplets with diameters above (coarse) or below (fine) 1 μm were obtained. Emulsions were analyzed for droplet size distribution by static light scattering (SLS), stability by Turbiscan, and structure by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). SAXS data were fitted by a theoretical model that considered a system composed of poly dispersed spheres with repulsive interaction and presence of aggregates. Flocculation behavior was caused by the self-assembly properties of NaCas, but the process was more closely related to interfacial protein content than micelles concentration in the aqueous phase. The results indicated that casein aggregation was strongly affected by disaccharide addition, hydrophobic interaction of the emulsion droplets, and interactions among interfacial protein molecules. The structural changes detected in the protein micelles in different environments allowed understanding the macroscopic physical behavior observed in concentrated NaCas emulsions. © 2016 Elsevier Ltd
format JOUR
author Huck-Iriart, C.
Montes-de-Oca-Ávalos, J.
Herrera, M.L.
Candal, R.J.
Pinto-de-Oliveira, C.L.
Linares-Torriani, I.
author_facet Huck-Iriart, C.
Montes-de-Oca-Ávalos, J.
Herrera, M.L.
Candal, R.J.
Pinto-de-Oliveira, C.L.
Linares-Torriani, I.
author_sort Huck-Iriart, C.
title New insights about flocculation process in sodium caseinate-stabilized emulsions
title_short New insights about flocculation process in sodium caseinate-stabilized emulsions
title_full New insights about flocculation process in sodium caseinate-stabilized emulsions
title_fullStr New insights about flocculation process in sodium caseinate-stabilized emulsions
title_full_unstemmed New insights about flocculation process in sodium caseinate-stabilized emulsions
title_sort new insights about flocculation process in sodium caseinate-stabilized emulsions
url http://hdl.handle.net/20.500.12110/paper_09639969_v89_n_p338_HuckIriart
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