Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   FALL 2015 , Volume 12 , Number 48; Page(s) 163 To 174.
 
Paper: 

THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION

 
 
Author(s):  ALIPOUR A., KOOCHEKI A.*, KADKHODAEE R., VARIDI M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FERDOWSI UNIVERSITY OF MASHHAD (FUM)
 
Abstract: 

The purpose of this study was to investigate the effect of lyophilized Alyssum homolocarpum seed gum-whey protein concentrate (with the ratio of 1:1, 1:3 and 3:1) on physicochemical properties of corn oil-in-water emulsions. Interfacial tension and emulsion characteristics such as particle size distribution, zeta potential, flow behavior, viscosity and creaming were investigated. The results showed that with the increasing gum ratio in the mixture, the interfacial tension increased, but the difference was not statistically significant. In emulsions stabilized with gum-protein mixture, increasing gum content, increased the particles size, negative charge on droplets surface, consistency coefficient, yield stress and hysteresis between the forward and the backward diagrams. The particle size distribution curve was monomodal and emulsions stabilized with this mixture showed non- newtonian and psedoplastic behavior. No creaming was observed in all emulsions.

 
Keyword(s): ALYSSUM HOMOLOCARPUM, WHEY PROTEIN CONCENTRATE, PHYSICOCHEMICAL PROPERTIES, EMULSIONS, STABILITY
 
 
References: 
  • ندارد
  •  
 
Click to Cite.
APA: Copy

ALIPOUR, A., & KOOCHEKI, A., & KADKHODAEE, R., & VARIDI, M. (2015). THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(48), 163-174. https://www.sid.ir/en/journal/ViewPaper.aspx?id=403058



Vancouver: Copy

ALIPOUR A., KOOCHEKI A., KADKHODAEE R., VARIDI M.. THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021May15];12(48):163-174. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403058



IEEE: Copy

ALIPOUR, A., KOOCHEKI, A., KADKHODAEE, R., VARIDI, M., 2015. THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(48), pp.163-174. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403058.



 
 
Yearly Visit 43 Persian Abstract
 
Latest on Blog
Enter SID Blog