Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins
| العنوان: | Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins |
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| المؤلفون: | Juergen Bez, Emanuele Zannini, James A. O'Mahony, Loreto Alonso-Miravalles, Elke K. Arendt |
| المساهمون: | Publica |
| المصدر: | Foods Volume 9 Issue 4 Foods, Vol 9, Iss 453, p 453 (2020) |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Health (social science), 030309 nutrition & dietetics, chemistry.chemical_element, Plant Science, Calcium, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, lentil proteins, Oil in water, 03 medical and health sciences, Viscosity, 0404 agricultural biotechnology, Thermal, Homogenizer, lcsh:TP1-1185, emulsion, 0303 health sciences, calcium, heat stability, mineral fortification, 04 agricultural and veterinary sciences, 040401 food science, chemistry, Chemical engineering, Heat coagulation, Emulsion, Particle diameter, Food Science |
| الوصف: | Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl2) and thermal processing (95 or 140 ° C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 ° C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl2 addition level developed the highest viscosity during heating (95 ° C × 30 s), reaching a final value of 163 mPa· s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µ m for the sample with 6 mM CaCl2, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µ m, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a2bf2da5d595eb26f29ae71e727596f https://publica.fraunhofer.de/handle/publica/262107 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....3a2bf2da5d595eb26f29ae71e727596f |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |