Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Int J Biol Macromol. 2019 May 1;128:796-803. doi: 10.1016/j.ijbiomac.2019.01.208. Epub 2019 Jan 31.
The effects of mixing ratio (1:1, 2:1 and 4:1 sodium caseinate: Hydroxypropyl methylcellulose, CN:HPMC), HPMC concentration (0, 0.6 and 1.2 wt%), CN concentration (0, 1.25 and 2.5) and beeswax addition (3%) on the physical stability of concentrated O/W emulsions (φoil = 0.6) were investigated. The emulsion stability, particle size distribution, microstructure and rheological properties were measured. The results showed that emulsion stability was significantly improved with increasing HPMC concentration (p < 0.05). The samples with the highest and the lowest biopolymers concentration at mixing ratio of 2:1 had the highest and the lowest ESI (98% and 48%), respectively. In addition, the most stable sample had the smallest volume mean diameter and approximately desirable rheological properties. The beeswax addition considerably improved rheological properties whereas increased droplets diameter and emulsion instability. In summary, concentrated emulsions stabilized by caseinate/Hydroxypropyl methylcellulose complex may be useful for application in particular food such as heavy cream, mayonnaise, oleogels and pharmaceutical products.
研究了混合比（1:1、2:1 和 4:1 酪蛋白酸钠：羟丙基甲基纤维素，CN:HPMC）、HPMC 浓度（0、0.6 和 1.2 wt%）、CN 浓度（0、1.25 和 2.5）和添加蜂蜡（3%）对高浓度 O/W 乳液（φoil = 0.6）物理稳定性的影响。测量了乳液稳定性、粒径分布、微观结构和流变性能。结果表明，随着 HPMC 浓度的增加（p < 0.05），乳液稳定性显著提高。在混合比为 2:1 时，生物聚合物浓度最高和最低的样品具有最高和最低的 ESI（98%和 48%）。此外，最稳定的样品具有最小的体积平均直径和近似理想的流变性能。添加蜂蜡可显著改善流变性能，同时增加液滴直径和乳液不稳定性。总之，由酪蛋白酸钠/羟丙基甲基纤维素复合物稳定的高浓度乳液可能适用于某些食品的应用，如高脂奶油、蛋黄酱、油凝胶和制药产品。
