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A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

机译:豆类蛋白质稳定乳液从界面性质到体积性质的综合方法

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摘要

The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using them as the only emulsifier, both at microscopic (droplet size distribution) and macroscopic level (linear viscoelasticity). Two different pH values (2.5 and 7.5) were studied as a function of storage time. Interfaces were characterized by means of dilatational and interfacial shear rheology measurements. Subsequently, the microstructure of the final emulsions obtained was evaluated thorough droplet size distribution (DSD), light scattering and rheological measurements. Results obtained evidenced that pH value has a strong influence on interfacial properties and emulsion microstructure. The best interfacial results were obtained for the lower pH value using chickpea protein, which also corresponded to smaller droplet sizes, higher viscoelastic moduli, and higher emulsion stability. Thus, results put forward the relevance of the interfacial tension values, the adsorption kinetics, the viscoelastic properties of the interfacial film, and the electrostatic interactions among droplets, which depend on pH and the type of protein, on the microstructure, rheological properties, and stability of legume protein-stabilized emulsions.
机译:界面性质和乳液微结构之间的相关性是具有许多工业应用的特别关注的主题。这项研究处理了豆类(鹰嘴豆或蚕豆)吸附蛋白的油水界面的流变特性与使用它们作为唯一乳化剂的乳液的特性的比较,无论是在微观(液滴尺寸分布)还是宏观水平(线性粘弹性)。研究了两个不同的pH值(2.5和7.5)与储存时间的关系。通过膨胀和界面剪切流变学测量来表征界面。随后,通过液滴尺寸分布(DSD),光散射和流变学测量评估所得最终乳液的微观结构。获得的结果表明,pH值对界面性质和乳液微结构有很大影响。使用鹰嘴豆蛋白降低pH值可获得最佳界面结果,这也对应于较小的液滴尺寸,较高的粘弹性模量和较高的乳液稳定性。因此,结果提出了界面张力值,界面膜的吸附动力学,粘弹性和液滴之间的静电相互作用的相关性,这取决于pH和蛋白质的类型,微观结构,流变性质和豆类蛋白稳定乳剂的稳定性。

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