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Abstract:

Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability. Copyright © 1991, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
Autor:ELIZALDE, B.E.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B.
Filiación:Departamento de Industrias, Facultad de Ciencias Exatas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Comision de Investigaciones Cientificas, Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas Y Técnicas, Argentina
Año:1991
Volumen:56
Número:1
Página de inicio:116
Página de fin:120
DOI: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07989.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p116_ELIZALDE

Referencias:

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Citas:

---------- APA ----------
ELIZALDE, B.E., PILOSOF, A.M.R. & BARTHOLOMAI, G.B. (1991) . Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins. Journal of Food Science, 56(1), 116-120.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07989.x
---------- CHICAGO ----------
ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins" . Journal of Food Science 56, no. 1 (1991) : 116-120.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07989.x
---------- MLA ----------
ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins" . Journal of Food Science, vol. 56, no. 1, 1991, pp. 116-120.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07989.x
---------- VANCOUVER ----------
ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B. Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins. J. Food. Sci. 1991;56(1):116-120.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07989.x