Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets |
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| Affiliation: | 1. Federal University of Rio de Janeiro, Institute of Chemistry, RJ 21941-909, Brazil;2. Federal University of Rio de Janeiro, Campus Xerém, RJ 25245-390, Brazil;3. Federal University of Rio de Janeiro, Institute of Microbiology Paulo de Góes, RJ 21941-902, Brazil;1. Universidade Federal do Rio Grande, Escola de Química e Alimentos, Rio Grande, RS 96201-900, Brazil;2. Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Porto Alegre, RS 91501-970, Brazil;3. Universidade Federal do Pampa, Engenharia de Alimentos, Bagé, RS 96412-420, Brazil;1. Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing, 400044, China;2. Institute of Engineering Thermophysics, Chongqing University, Chongqing, 400044, China;1. FrieslandCampina, PO Box 1551, 3800 BN Amersfoort, The Netherlands;2. Polymer Technology, Eindhoven University of Technology, PO Box 513, 5600 MB Eindhoven, The Netherlands;3. Department of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, MA 02139, USA;1. Mouloud Mammeri University, Laboratory of Analytical Biochemistry and Biotechnology (LABAB), 15000 Tizi Ouzou, Algeria;2. Biotechnology Research Center, P.B E73/UV N° 03 Ali Mendjeli New Town, Constantine, Algeria;3. Kasdi Merbah University, Laboratory of Phoenicultural Resarch, 30000 Ouargla, Algeria |
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| Abstract: | Changes in composition of the adsorbed layer in sodium caseinate emulsions stored at different temperatures have been observed. These changes are, in part, dependent on the oil droplet phase (milk-fat or soybean oil). At storage temperatures below 15°C the milk-fat emulsion adsorbed layer exhibits a decrease in surface coverage as a result of casein molecule desorption. This was not observed for soybean oil emulsions. Above 15°C storage temperatures there is a time-dependent and temperature-dependent polymerization of casein molecules in both milk-fat and soybean oil emulsion droplet adsorbed layers. At temperatures below 15°C these changes are explained in terms of the different solid-fat contents of milk-fat and soybean oil. Above 15°C it is hypothesized that chemical changes in the adsorbed layer are taking place. |
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