Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

被引：31

作者：

San Martin-Gonzalez, M. F. ^{[1
]}

Roach, A. ^{[1
]}

Harte, F. ^{[1
]}

机构：

[1] Univ Tennessee, Dept Food Sci & Technol, Knoxville, TN 37996 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 01期

关键词：

Emulsion; High pressure homogenization; Casein; Rheology; Viscosity; Oil; EMULSIFIER;

D O I：

10.1016/j.lwt.2008.04.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The rheological behavior of corn oil emulsions prepared by high pressure homogenization (HPH) was investigated. Coarse emulsions of corn oil (10-30 g oil/100 g emulsion) in casein dispersions containing 0.5-3.5 g micellar casein/100 g casein dispersion in an oil-free basis were homogenized at 0-300 MPa. Flow behavior under continuous increasing (0-150 s(-1)) or decreasing (150-0 s(-1)) shear rate was tested. Emulsions that showed macroscopic change in consistency were tested for viscoelasticity (G'). Homogenization of emulsions with low oil concentration (10 g/100 g) resulted in Newtonian behavior for all treatment pressures. The theological behavior of emulsions with higher oil concentration (30 g/100 g) was dependent on casein concentration in the aqueous phase and varied from Newtonian to shear thinning. Homogenization pressures between 20 and 100 MPa induced the formation of a gel-like structure possibly through pressure-induced interactions between caseins surrounding adjacent droplets. Published by Elsevier Ltd on behalf of Swiss Society of Food Science and Technology

引用

页码：307 / 311

页数：5

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