Title NaCl įtaka koncentruotų emulsijų su išrūgų baltymais bei chitozanu savybėms /
Translation of Title Impact of NaCl on the properties of emulsions stabilized with whey proteins and chitosan.
Another Title Влияние NaCl на свойства эмульсий, стабилизированных белками сыворотки и хитозанoм.
Authors Speičienė, Vilma ; Leskauskaitė, Daiva ; Kačerauskis, Donatas
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Is Part of Maisto chemija ir technologija. 2004, T. 38, Nr. 1, p. 74-79.. ISSN 1392-0227
Keywords [eng] Chitosan, whey proteins, emulsions, creaming stability, rheology ; Whey proteins ; Emulsions ; Creaming stability ; Rheology
Abstract [eng] The impact of NaCl content (0–1,5 %) on the droplet size, rheological properties and the creaming stability of concentrated oil-in-water emulsions with 40 % rapeseed oil, stabilized by whey protein isolate (WPI) and isolate and the cationic amino polysaccharide chitosan at pH 3, was investigated. The addition of NaCl had no impact on the average droplet size of the emulsions stabilized by WPI, and insignificant increase was observed in the emulsions stabilized by WPI and chitosan. However, the viscosity and creaming stability of the emulsions was higher upon the addition of NaCl compared to those without NaCl. By increasing the content of NaCl to 0,5 % in the emulsions stabilized with WPI as well as in those with WPI and chitosan caused an increase in the viscosity and decrease in the creaming rate. Further increase of NaCl content to 1,5 % caused a decrease in the viscosity and increase in the creaming rate of the emulsions.
Type Journal article
Language Lithuanian
Publication date 2004