Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Tangsuphoom, N ^a   Coupland, J N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Coconut milk; Coconut protein; Emulsion stability; Flocculation; pH

Indexed keywords

MILK PROTEIN; PLANT EXTRACT; SODIUM CHLORIDE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COCONUT; EMULSION; FLOCCULATION; FLOW KINETICS; ISOELECTRIC POINT; OSMOLARITY; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; SURFACE PROPERTY; VISCOSITY;

CHEMISTRY, PHYSICAL; COCOS; EMULSIONS; FLOCCULATION; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; MILK PROTEINS; OSMOLAR CONCENTRATION; PARTICLE SIZE; PLANT EXTRACTS; PLANT PROTEINS; RHEOLOGY; SODIUM CHLORIDE; SURFACE PROPERTIES; VISCOSITY;

COCOS NUCIFERA;

EID: 48749126189     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00819.x     Document Type: Article

References (34)

1. Agboola SO, Dalgleish DG. 1996. Enzymatic hydrolysis of milk proteins used for emulsion formation. 2. Effects of calcium, pH, and ethanol on the stability of the emulsions. J Agric Food Chem 44 (11 3637 42.
2. AOAC. 2000. AOAC official methods of analysis. 16th ed. Arlington, Va. : AOAC Intl.
3. Arumughan C, Balachandran C, Sundaresan A. 1993. Development of a process for coconut cream on commercial scale. J Food Sci Technol 30 (6 408 12.
4. Balasubramaniam K, Sihotang K. 1979. Studies of coconut protein and its enzyme activities. J Food Sci 44 (1 62 5.
5. Birosel DM, Gonzales AL, Santos MP. 1963. The nature and properties of the emulsifier system of oil globules in coconut milk and cream. Phil J Sci 92 (1 1 15.
6. Cancel LE. 1979. Coconut food products and bases. In : Woodroof JG, editor. Coconuts: production, processing, products. 2nd ed. Westport, Conn. : AVI Publishing. p 202 39.
7. Capulso SA, Gonzales AL, Celestino VG. 1981. Studies on the isolation and functional characteristics of protein from coconut skim milk. Phil J Sci 110 : 25 32.
8. Comas DI, Wagner JR, Tomas MC. 2006. Creaming stability of oil in water (O/W) emulsions: influence of pH on soybean protein-lecithin interaction. Food Hydrocolloids 20 (7 990 6.
9. Das KP, Kinsella JE. 1990. Stability of food emulsions: physicochemical role of protein and nonprotein emulsifier. Adv Food Nutr Res 34 : 81 201.
10. De Wit JN, van Kessel T. 1996. Effects of ionic strength on the solubility of whey protein products. A colloid chemical approach. Food Hydrocolloids 10 (2 143 9.
11. Demetriades K, McClements DJ. 1998. Influence of pH and heating on physicochemical properties of whey protein-stabilized emulsions containing a nonionic surfactant. J Agric Food Chem 46 (10 3936 42.
12. Demetriades K, Coupland JN, McClements DJ. 1997. Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J Food Sci 62 (2 342 7.
13. Dickinson E, Golding M, Povey MJW. 1997. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate. J Colloid Interface Sci 185 (2 515 29.
14. Garcia RN, Arocena RV, Laurena AC, Tecson-Mendoza EM. 2005. 11S and 7S globulins of coconut (Cocos nucifera L.): purification and characterization. J Agric Food Chem 53 (5 1734 9.
15. Gonzalez ON. 1990. Coconut milk. In : Banzon JA, Gonzalez ON, de Leon SY, Sanchez PC, editors. Coconut as food. Quezon City, Philippines : Philippine Coconut Research and Development Foundation. p 15 48.
16. Gonzalez ON. 1993. Coconut proteins. Phil J Coco Stud 18 (2 33 40.
17. Gonzalez ON, Tanchuco RH. 1977. Chemical composition and functional properties of coconut protein isolate (CPI). Phil J Coco Stud 2 (1 21 30.
18. Hunter RJ. 2001. Foundations of colloid science. 2nd ed. Oxford, U.K. : Oxford University Press. 806 p.
19. 2 on the stability of dilute whey protein stabilized emulsions. Food Res Int 33 (1 15 20.
20. 2 concentrations. Food Res Int 33 (1 21 5.
21. Kwon KS, Rhee KC. 1996. Emulsifying capacity of coconut proteins as a function of salt, phosphate, and temperature. J Amer Oil Chem Soc 73 (12 1669 73.
22. Kwon KS, Park KH, Rhee KC. 1996. Fractionation and characterization of proteins from coconut (Cocos nucifera L.). J Agric Food Chem 44 (7 1741 5.
23. McClements DJ. 2004a. Food emulsions: principles, practices and techniques. 2nd ed. Boca Raton, Fla. : CRC Press. 609 p.
24. McClements DJ. 2004b. Protein-stabilized emulsions. Curr Opin Colloid Interface Sci 9 (5 305 13.
25. Monera OD, del Rosario EJ. 1982. Physico-chemical evaluation of the natural stability of coconut milk emulsion. Ann Trop Res 4 (1 47 54.
26. Onsaard E, Vittayanont M, Sringam S, McClements DJ. 2005. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. J Agric Food Chem 53 (14 5747 53.
27. Rasyid F, Manullang M, Hansen PMT. 1992. Isolation and characterization of coconut protein. Food Hydrocolloids 6 (3 301 14.
28. Samson AS, Khaund RN, Cater CM, Mattil KF. 1971. Extractability of coconut proteins. J Food Sci 36 (5 725 8.
29. Seow CC, Gwee CN. 1997. Coconut milk: chemistry and technology. Int J Food Sci Technol 32 (3 189 201.
30. Simuang J, Chiewchan N, Tansakul A. 2004. Effects of fat content and temperature on the apparent viscosity of coconut milk. J Food Eng 64 (2 193 7.
31. Surh J, Decker EA, McClements DJ. 2006. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids 20 (5 607 18.
32. Tangsuphoom N, Coupland JN. 2005. Effect of heating and homogenization on the stability of coconut milk emulsions. J Food Sci 70 (8 E466 70.
33. Tangsuphoom N, Coupland JN. 2007. Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions. Food Hydrocolloids. doi :.
34. Vitali AA, Soler MP, Rao MA. 1986. Rheological behavior of coconut milk. In : Le Maguer M, Jelen P, editors. Food engineering and process applications. New York : Elsevier Applied Science. p 33 8.