Grasas y Aceites, Vol 64, No 1 (2013)

Effect of pH on o/w emulsions formulated with potato protein and chitosan


https://doi.org/10.3989/gya.070812

N. Calero
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla, Spain

J. Muñoz
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla, Spain

A. Guerrero
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla, Spain

Abstract


Emulsions formulated with healthy ingredients are becoming increasingly popular in the developed world, due to the consumer concern about diseases related to fat and to fatty diets. This study focuses on the O/W emulsions formulated with high-oleic sunflower oil, vegetable protein (potato protein) and chitosan; and deals with the role of pH in the preparation of 40 wt% high-oleic sunflower oil in water emulsions. First of all, potato protein suspensions were prepared in a pH range from 2.0 to 11.5 and enhanced protein solubility was observed with increasing pH.
An increase in pH emulsion resulted in more viscoelasticity as demonstrated by the greater values for the storage and lost moduli derived from small amplitude oscillatory shear measurements as well as by the progressive change in the shape of the mechanical spectrum. Flow curves showed shear thinning properties and increasing viscosity values with pH.
Z-potential measurements revealed that attractive interactions between potato protein and chitosan progressively increased with pH.
The results obtained are consistent with the occurrence of a protein-polysaccharide complex around the interface of oil droplets, which yielded enhanced physical stability.

Keywords


Chitosan; Emulsion; High oleic sunflower oil; Potato protein;Rheology

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