| Titre : |
Rheology and texture of lupin protein-stabilized emulsions : a statistical approach |
| Type de document : |
texte imprimé |
| Auteurs : |
I. Sousa, Auteur ; A. Raymundo, Auteur ; J. Empis, Auteur ; J. Franco, Auteur ; C. Gallegos, Auteur |
| Année de publication : |
1998 |
| Article en page(s) : |
p. 112-117 |
| Note générale : |
Bibliogr. |
| Langues : |
Anglais (eng) |
| Catégories : |
Aliments -- Composition:Chimie alimentaire
Aliments -- Texture
Emulsions -- Stabilité
Lupin et constituants
Rhéologie
Stabilisants (chimie)
|
| Index. décimale : |
532.05 Mécanique des fluides et des liquides - Dynamique (cinétique et cinématique) |
| Résumé : |
This work is part of a project to produce food emulsions like mayonnaise and salad dressing, using a vegetable protein from Lupinus albus seeds to fully replace the egg yolk.
There are several variables to control in order to achieve a good emulsion, i.e., with good physical properties and high stability. Other authors have referred the ability to unfold at the interface as a main requirement for a protein to be a good emulsifier. This property can be enhanced by chemical, enzymatic or physical modifications of the protein conformation. In a previous work, the controlled thermal denaturation, increasing the protein unfolding and improving its surface hydrophobicity was the modifying process selected to improve foaming ability of lupin proteins. |
| Note de contenu : |
- Table 1 : Central composite rotatable matrix for 2 variables x1 e x2
- Table 2 : Uncodification of values for the selected range of variables
- Table 3 : Range of variation and average value of the physical properties of 10 commercial mayonnaises
- Table 4 : Interpolations for time and temperature of protein denaturation on mathematical models for the dependent variables
- Table 5 : Interpolations for rotor speed and time of emulsification on mathematical models for the dependent variables |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=36474 |
in LES CAHIERS DE RHEOLOGIE > Vol. XVI, N° 1 (10/1998) . - p. 112-117
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