Kinetic investigation of emulsion stability in oil/water emulsions stabilized with protein
DOI:
https://doi.org/10.21839/jfna.v1i1.131Keywords:
emulsions, soybean oil, soybean protein isolate, spectrophotometryAbstract
The emulsion stability soybean oil/water (O/W) with different concentrations was investigated. The dynamics of emulsion stabilities were investigated at 1 to 15 days as measured of turbidity. Three series of samples were prepared with 2 %, 4 % and 5 % soybean protein isolates (SI). Obtained results were compared with other obtained with optical microscope. It was found that emulsions exhibited more stability in samples with 2 % SI. The pH was measured in all emulsions. pH interval was between 5.8–7.4and after analysis were seen that emulsions exhibited high stability around 7.2-7.3 pH values.
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References
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Maxwell, S. E., Delaney, H. D. (1989). Designing experiments and analyzing data. A
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McClements, D. J. (2005). Food emulsions principles, practices and techniques. CRC Press, New York.
Mikkonen, K. S., Tenkanen, M., Cooke, P., Xu, C., Rita, H., Willfo, S., Holmbom, B., Hicks, K. B., Yadav, M. P. (2009). Mannans as stabilizers of oil-in-water beverage emulsions. LWT - Food Science and Technology, 42, 849-855.
Reddy, S. R., Fogler, H. S. (1981). Emulsion Stability: Determination from Turbidity. Journal of Colloid and Interface Science, 79 (1), 101-104.
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Swaisgood, H. E. (1996). Characteristics of milk, in Food Chemistry. Marcel Dekker, New York.
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