Suppression of depletion flocculation in oil-water emulsions: a kinetic effect of ß-lactoglobulin
| Autor: | Theo B. J. Blijdenstein, G.A. van Aken, E. van der Linden, T. van Vliet |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2003 |
| Předmět: |
Diffusing-wave spectroscopy
Flocculation Physics and Physical Chemistry of Foods General Chemical Engineering Polysaccharide chemistry.chemical_compound dispersions spheres VLAG chemistry.chemical_classification milk Chromatography behavior aggregation General Chemistry Apparent viscosity Creaming Dextran chemistry thermodynamic incompatibility polysaccharide Emulsion systems protein Thickening agent Food Science |
| Zdroj: | Food Hydrocolloids 17 (2003) 5 Food Hydrocolloids, 17(5), 661-669 |
| ISSN: | 0268-005X |
| Popis: | This paper reports on creaming and flocculation in 10% (w/w) oil-in-water emulsions, stabilised by β-lactoglobulin (β-lg) and flocculated by dextran. Dextran and an additional amount of β-lg were added at various concentrations after emulsion formation. A substantial effect of the β-lg concentration was observed. At higher β-lg concentrations, a larger dextran concentration was required to induce network formation. This effect was explained by a retardation of the flocculation process at larger β-lg concentrations, shown by diffusing wave spectroscopy (DWS). This retardation was caused by the unexpectedly high apparent viscosity at low shear-rates of mixed solutions of β-lg and dextran. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect