Effect of ethanol on the stability of sodium caseinate stabilised emulsions
Effect of ethanol on the stability of sodium caseinate stabilised emulsions
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DOI：
10.1016/j.foodhyd.2021.107058
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发表时间：
2021-07-31
影响因子：
10.7
通讯作者：
Wolf, Bettina
中科院分区：
文献类型：
--
作者：
Erxleben, Stephan W. J.;Pelan, Eddie;Wolf, Bettina
蛋白质通常用作食品应用中的乳化剂，尽管它们受到其环境的高度影响，乙醇的存在只是已知影响其特性的一个参数。预期乙醇水平的增加会导致蛋白质的乳化效率降低，因此，在不存在该溶剂的情况下进行乳化处理会产生更稳定的水包油型乳液。酪蛋白酸钠在存在或不存在热和/或乙醇的情况下分散，并测定所得蛋白质聚集体的多种物理化学性质。此外，在微流化器中以水相中不同水平的乙醇和在加工路线中添加乙醇的两个不同点产生水包油乳液。研究了所得乳液的性质。稳定的水包油乳液可以在每个应用的乙醇水平下制备（
Proteins are commonly used as emulsifying agent in food applications, although they are highly affected by their environment, with the presence of ethanol being just one parameter known to influence their properties. An increasing level of ethanol is expected to result in a reduced emulsification efficiency of the protein and, therefore, emulsion processing in the absence of this solvent should lead to more stable oil-in-water emulsions. Sodium caseinate was either dispersed in the presence or absence of heat and/or ethanol and multiple physicochemical properties of the resulting protein aggregates were determined. Further, oil-in-water emulsions were created in a microfluidizer at varying levels of ethanol in the aqueous phase and two different points of its addition in the processing route. The resulting emulsion properties were investigated. Stable oil-in-water emulsions could be prepared at each applied ethanol level (