Rheology of decane/water and triglyceride/water emulsions stabilized by β-casein and sodium caseinate

Journal of the Brazilian Chemical Society

Eliane N. Figueiredo²  José A. G. Arêas¹  Elizabeth P. G. Arêas² 

[1] ,Universidade de São Paulo Instituto de Química São Paulo SP ,Brazil

关键词: rheology;    emulsion;    β-casein;    decane;    triglyceride;   

DOI  :  10.1590/S0103-50532008000700016

来源: SciELO

【 摘 要 】

β-Casein and sodium caseinate stabilized emulsions were produced and had their rheological properties investigated as a function of the nature of the oil phase, ionic strength and pH. Oil phases of distinct structural characteristics, namely decane and vegetable oil of high triglyceride content, were assayed. The former was much more effectively emulsified than the latter. Effects of pH and ionic strength were minor. Emulsion rheological properties were strikingly distinct in each case, with viscoelastic, solid-like structures being formed with decane (G' >> G"), differently from what is observed for samples containing triglycerides as the oil phase, in which viscoelasticity was not even apparent. The relevance of the spatial features of the oil phase structure in the development of the emulsion viscoelastic character is discussed. Factors responding for the system distinct behaviour possibly reside at the emulsion droplet interface, unapproachable by optical microscopy, rather than on aspects related to particle size or shape.

【 授权许可】

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