Departamento de Ingeniería Química, Universidad de Huelva, Huelva, Spain.
Food Sci Technol Int. 2013 Feb;19(1):3-10. doi: 10.1177/1082013212442187. Epub 2012 Dec 12.
This work deals with the manufacture of oil-in-water food emulsions stabilised by tuna proteins. The influence of protein and oil concentrations on the linear viscoelastic properties and microstructure of these emulsions was analysed. Stable emulsions with suitable linear viscoelastic response and microstructural characteristics were formulated with 70 wt.% oil and, at least, 0.25 wt.% tuna protein. Similarly, emulsions with oil concentrations between 45 and 70 wt.% were prepared using 0.50 wt.% protein. All these emulsions showed a predominantly elastic response in the linear viscoelastic region and a well-developed plateau region in its mechanical spectrum. Rheological and droplet size distribution results pointed out an extensive droplet flocculation, due to interactions among emulsifier molecules located at the oil-water interface of adjacent droplets. As a result, the linear viscoelastic behaviour was controlled by protein-protein interactions, allowing the use of the plateau modulus to successfully normalise both the storage and loss moduli as a function of frequency onto a master curve, irrespective of the selected emulsion formulation.
这项工作涉及到由金枪鱼蛋白稳定的水包油型食品乳液的制造。分析了蛋白质和油浓度对这些乳液线性粘弹性性质和微观结构的影响。使用 70wt%的油和至少 0.25wt%的金枪鱼蛋白可以制备出具有合适线性粘弹性响应和微观结构特征的稳定乳液。同样，使用 0.5wt%的蛋白可以制备出油浓度在 45 和 70wt%之间的乳液。所有这些乳液在线性粘弹区表现出主要的弹性响应，并在其力学谱中呈现出良好发展的平台区。流变学和液滴尺寸分布结果表明，由于位于相邻液滴油水界面处的乳化剂分子之间的相互作用，发生了广泛的液滴絮凝聚。结果，线性粘弹性行为受蛋白质-蛋白质相互作用控制，允许使用平台模量成功地将储存模量和损耗模量归一化为频率的主曲线，而与所选乳液配方无关。
