Rheological properties and stability of emulsions obtained by electrostatic intera...
| Grant number: | 13/10842-9 |
| Support type: | Scholarships in Brazil - Doctorate |
| Effective date (Start): | August 01, 2013 |
| Effective date (End): | July 31, 2017 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Vânia Regina Nicoletti Telis |
| Grantee: | Kivia Mislaine Albano |
| Home Institution: | Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil |
Abstract Systems based colloidal particles of natural biopolymers are being increasingly used as encapsulation systems or serving active ingredients, or to modulate the sensory properties of food. Most of these applications involve a step of emulsification during processing. The hyperaggregation of the lipid droplets with polysaccharide can be used to create highly viscous emulsions or gels similar to, but with much lower oil content than conventional emulsions. This aggregation is induced by mixing a primary emulsion with stabilizes oil droplets by a protein with a polysaccharide solution at a pH at which the biopolymers have opposite charges. The application of high intensity ultrasound with the aim of changing functional properties of biopolymers has been widely studied and, in addition, the use of ultrasound is one of methods that allow the preparation of emulsions with droplet sizes reduced. Thus, this project aims to evaluate the rheological behavior of emulsions of oil in water (O / W) stabilized by the electrostatic interaction of proteins (protein concentrate of whey, WPC, or soy protein isolate, SPI) and polysaccharides (pectin or alginate), searching for obtaining systems with different textures and possible use as fat substitutes. We will investigate the interaction between the pairs of polysaccharide-protein (WPC / pectin, WPC / alginate, SPI / SPI and pectin / alginate) as a function of pH and ratio protein: polysaccharide with and without the application of ultrasound, will be evaluated as well as the rheological behavior of emulsions of O / W prepared with different combinations of protein-polysaccharide as a function of the amount of oil added, the application of ultrasound and heating / cooling ramps. | |