Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum
Despite potato protein is a great potential ingredient in food products due to its nutritional quality, it is not useful for the formation of sufficiently stable emulsions. For this reason, a widely used polysaccharide in the food industry, Guar gum, was added. The addition of guar gum to potato pro...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Universidad Loyola Andalucía |
| Repositorio: | Brújula |
| OAI Identifier: | oai:repositorio.uloyola.es:20.500.12412/4565 |
| Acceso en línea: | https://hdl.handle.net/20.500.12412/4565 |
| Access Level: | acceso abierto |
| Palabra clave: | Potato protein Guar gum High oleic sunflower Rheology Optical microscopy Multiple light scattering |
| Sumario: | Despite potato protein is a great potential ingredient in food products due to its nutritional quality, it is not useful for the formation of sufficiently stable emulsions. For this reason, a widely used polysaccharide in the food industry, Guar gum, was added. The addition of guar gum to potato protein-based emulsions results in enhanced stability as demonstrated by the cooperative information provided by the combination of different techniques (rheology, optical microscopy and multiple light scattering). We established a relationship between a critical time for the onset of creaming and two rheological functions, namely the zero shear viscosity and the storage modulus. In addition, we propose a fast rheological method consisting of non-linear creep tests to detect shear-induced microstructural transitions. |
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