Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

Postprint de http://freepaper.me/PDF/?pdfURL=aHR0cHM6Ly9mcmVlcGFwZXIubWUvbi9qNTdpWjNMejV0OXhlNzYxS1diN09BL1BERi85ZS85ZWIyMzBmYWU2ZWI1ZDg2OGIyM2FjM2U4MDA3NGEyNy5wZGY=&doi=10.1016/j.lwt.2015.10.051

Detalles Bibliográficos
Autores: Ladjal Ettoumi, Yakoub, Chibane, Mohamed, Romero García, Alberto
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/80128
Acceso en línea:https://hdl.handle.net/11441/80128
https://doi.org/10.1016/j.lwt.2015.10.051
Access Level:acceso abierto
Palabra clave:Acidic emulsions
Legume protein
Protein concentration
Ionic strength
Microstructure
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spelling Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strengthLadjal Ettoumi, YakoubChibane, MohamedRomero García, AlbertoAcidic emulsionsLegume proteinProtein concentrationIonic strengthMicrostructurePostprint de http://freepaper.me/PDF/?pdfURL=aHR0cHM6Ly9mcmVlcGFwZXIubWUvbi9qNTdpWjNMejV0OXhlNzYxS1diN09BL1BERi85ZS85ZWIyMzBmYWU2ZWI1ZDg2OGIyM2FjM2U4MDA3NGEyNy5wZGY=&doi=10.1016/j.lwt.2015.10.051This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and stability (droplet size distribution, flocculation, coalescence and creaming) were determined. The microstructure of selected emulsions was also studied. Results indicated that emulsifying properties (ability and stability) are dependent to protein concentration and highly sensitive to ionic strength. In our conditions, the best emulsifying properties are found around 1.5% of protein, and at less than 50 mM of NaCl. Clearly, ionic strength affects emulsions microstructure. Thus, this study indicated that pea, chickpea and lentil proteins would have great potential as emulsifiers in acidic food formulations.Universidad de BéjaiaUniversidad de SevillaMicroscopy Service (CITIUS-Universidad de Sevilla)ElsevierIngeniería QuímicaTEP229: Tecnología y Diseño de Productos Multicomponentes2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/80128https://doi.org/10.1016/j.lwt.2015.10.051reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésLWT - Food Science and Technology, 66, 260-266.https://ac.els-cdn.com/S0023643815302693/1-s2.0-S0023643815302693-main.pdf?_tid=eb2aaf03-b2b2-427f-a798-d22ed661f956&acdnat=1541593719_df1dc61bfaece9eb09164b775cb4a4a6info:eu-repo/semantics/openAccessoai:idus.us.es:11441/801282026-06-17T12:51:07Z
dc.title.none.fl_str_mv Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
title Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
spellingShingle Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
Ladjal Ettoumi, Yakoub
Acidic emulsions
Legume protein
Protein concentration
Ionic strength
Microstructure
title_short Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
title_full Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
title_fullStr Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
title_full_unstemmed Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
title_sort Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
dc.creator.none.fl_str_mv Ladjal Ettoumi, Yakoub
Chibane, Mohamed
Romero García, Alberto
author Ladjal Ettoumi, Yakoub
author_facet Ladjal Ettoumi, Yakoub
Chibane, Mohamed
Romero García, Alberto
author_role author
author2 Chibane, Mohamed
Romero García, Alberto
author2_role author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP229: Tecnología y Diseño de Productos Multicomponentes
dc.subject.none.fl_str_mv Acidic emulsions
Legume protein
Protein concentration
Ionic strength
Microstructure
topic Acidic emulsions
Legume protein
Protein concentration
Ionic strength
Microstructure
description Postprint de http://freepaper.me/PDF/?pdfURL=aHR0cHM6Ly9mcmVlcGFwZXIubWUvbi9qNTdpWjNMejV0OXhlNzYxS1diN09BL1BERi85ZS85ZWIyMzBmYWU2ZWI1ZDg2OGIyM2FjM2U4MDA3NGEyNy5wZGY=&doi=10.1016/j.lwt.2015.10.051
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/80128
https://doi.org/10.1016/j.lwt.2015.10.051
url https://hdl.handle.net/11441/80128
https://doi.org/10.1016/j.lwt.2015.10.051
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT - Food Science and Technology, 66, 260-266.
https://ac.els-cdn.com/S0023643815302693/1-s2.0-S0023643815302693-main.pdf?_tid=eb2aaf03-b2b2-427f-a798-d22ed661f956&acdnat=1541593719_df1dc61bfaece9eb09164b775cb4a4a6
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
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