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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 8 - 14 (7page)
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The influence of salt concentration on the stability of sodium caseinate (CAS)-stabilized emulsions (20 wt% corn oil, 3.2 wt% CAS, 5 mM imidazole/acetate buffer, pH 7) was examined. In the absence of salt, laser diffraction measurements and optical microscopy measurements indicated there were some large oil droplets (d>10 μm) in the emulsions stabilized by
0.8 to 3.2 wt% of CAS. The droplet aggregation (mostly droplet coalescence) observed in the emulsions containing ≤2.8 wt% CAS tended to decrease as the CAS concentration increased, however, after which concentration (at 3.2 wt% CAS) depletion flocculation occurred. The addition of CaCl2 (5-20 mM) into the emulsions stabilized by 3.2 wt% CAS prevented the depletion flocculation although there was a small fraction of relatively large individual droplets in the emulsions, which was attributed to electrostatic screening effect and bridging effect of calcium ion. This study has shown that calcium ion that has been reputed to promote droplet aggregation could improve emulsion stability against droplet aggregation in CAS-stabilized emulsions.
0.8 to 3.2 wt% of CAS. The droplet aggregation (mostly droplet coalescence) observed in the emulsions containing ≤2.8 wt% CAS tended to decrease as the CAS concentration increased, however, after which concentration (at 3.2 wt% CAS) depletion flocculation occurred. The addition of CaCl2 (5-20 mM) into the emulsions stabilized by 3.2 wt% CAS prevented the depletion flocculation although there was a small fraction of relatively large individual droplets in the emulsions, which was attributed to electrostatic screening effect and bridging effect of calcium ion. This study has shown that calcium ion that has been reputed to promote droplet aggregation could improve emulsion stability against droplet aggregation in CAS-stabilized emulsions.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (25)
참고문헌 신청
1. [단행본] - McClements DJ / 2004 / Food Emulsions: Principles, Practice, and Techniques / CRC Press : 53 ~ 339
2. [학술지(정기간행물)] - Dalgleish DG / 1995 / Surface properties of oil-inwater emulsion droplets containing casein and Tween 60 / J. Agr. Food Chem 43 : 2351 ~ 2355
3. [학술지(정기간행물)] - Dickinson E / 1998 / Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate / Colloid Surface A 144 : 167 ~ 177
4. [학술지(정기간행물)] - Jeong Jun Lee / 2004 / Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation / Food Science and Biotechnology 13 (4) : 494 ~ 497
5. [학술지(정기간행물)] - Ju-Kyoung Oh / 2006 / Antioxidative Effect of Crude Anthocyanins in Water-in-OilMicroemulsion System / Food Science and Biotechnology 15 (2) : 283 ~ 288
2. [학술지(정기간행물)] - Dalgleish DG / 1995 / Surface properties of oil-inwater emulsion droplets containing casein and Tween 60 / J. Agr. Food Chem 43 : 2351 ~ 2355
3. [학술지(정기간행물)] - Dickinson E / 1998 / Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate / Colloid Surface A 144 : 167 ~ 177
4. [학술지(정기간행물)] - Jeong Jun Lee / 2004 / Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation / Food Science and Biotechnology 13 (4) : 494 ~ 497
5. [학술지(정기간행물)] - Ju-Kyoung Oh / 2006 / Antioxidative Effect of Crude Anthocyanins in Water-in-OilMicroemulsion System / Food Science and Biotechnology 15 (2) : 283 ~ 288
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