Influence of pH on linear viscoelasticity and droplet size distribution of highly concentrated O/W crayfish flour-based emulsions

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 244-252

  Romero, Alberto ^a   Cordobés, Felipe ^a   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Crayfish protein; Droplet size distribution; Linear viscoelasticity; Oil in water emulsions

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; PH; SHELLFISH; SIZE DISTRIBUTION; STABILITY; VISCOELASTICITY;

CRAYFISH PROTEIN; DROPLET SIZE DISTRIBUTIONS; INFLUENCE OF PH; LINEAR VISCOELASTIC; LINEAR VISCOELASTICITY; OIL-IN-WATER; OIL-IN-WATER EMULSION; PH RANGE; PH VALUE; WATER EMULSION;

PROTEINS;

ASTACOIDEA;

EID: 69749123865     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.02.001     Document Type: Article

References (31)

1. Bengoechea, C., Romero, A., Villanueva, A., Alaiz, M., Millan, F., Guerrero, A., et al. (2008). Physicochemical and thermal characterization of carob (Ceratonia siliquia) proteins. Food Chemistry, 107(2), 675-683.
2. Castellani, O., Belhomme, C., David-Briand, E., Guerin-Dubaird, C., & Anton, M. (2006). Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin. Food Hydrocolloids, 20, 35-43. (Pubitemid 41116834)
3. Chapleau, N., & de Lamballerie-Anton, M. (2003). Improvement of emulsifying properties of lupin by high pressure induced aggregation. Food Hydrocolloyds, 17, 273-280.
4. Choi, Y. J., & Park, J. W. (2002). Acid-aided protein recovery from enzyme-rich pacific whiting. Journal of Food Science, 67, 2962-2967.
5. Cofrades, S., Carballo, J., Careche, M., & Colmenero, F. J. (1996). Emulsifying properties of actomyosin from several species. Food Science and Technology-Lebensmittel-Wissemscaft Technologie, 29, 379-383.
6. Cremades, O. (2004). Caracterización y producción de carotenoproteínas de P. Clarkll. Thesis, Universidad de Sevilla.
7. Demetriades, K., Coupland, J. N., & McClements, D. J. (1997). Physical properties of whey protein stabilized emulsions as related to pH and NaCl. Journal of Food Science, 62, 342. (Pubitemid 27201093)
8. Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17, 25-39.
9. Etheridge, R. D., Pesti, G. M., & Foster, E. H. (1998). A comparison of nitrogen values obtained utilizing the Kjeldahl nitrogen and Dumas combustion methodologies (Leco CNS 2000) on samples typical of an animal nutrition analytical laboratory. Animal Feed Science and Technology, 73, 21-28.
10. Farahnaky, A. (2003). Food storage: Changes to the protein components. Thesis, Division of Food Science, University of Nottingham.
11. Franco, J. M., Guerrero, A., & Gallegos, C. (1995). Rheology and processing of salad dressing emulsions. Rheologica Acta, 34, 513-524.
12. Hunt, J. A., & Dalgleish, D. G. (1995). Heat stability of oil-in-water emulsions containing milk proteins: Effect of ionic strength and pH. Journal of Food Science, 60, 1120-1123.
13. Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: Production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition, 40, 43-81.
14. Liceaga-Gesualdo, A. M., & Li-Chan, E. C. Y. (1999). Functional properties of fish protein hidrolysate form herring (Clupea harengus). Journal of Food Science, 64, 1000-1004.
15. Lin, T. M., & Park, J. W. (1998). Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH. Journal of Food Science, 63, 215-218.
16. McClements, D. J. (2004). Protein-stabilized emulsions. Current Opinion in Colloid and Interfaces Science, 9, 305-313.
17. McClements, D. J. (2005). Food emulsions. Principles, practices and techniques. Boca Raton, FL, USA: CRC Press.
18. Mignino, L. A., & Paredi, M. E. (2006). Physico-chemical and functional properties of myofibrillar proteins from different species of mollusks. LWT-Food Science and Technology, 39(1), 35-42. (Pubitemid 43309238)
19. Peterson, G. L. (1979). Review of the folin phenol protein quantification method of Lowry, Rosebrough, Farr and Randall. Analytical Biochemistry, 100, 201-220.
20. Petursson, S., Decker, E. A., & McClements, D. J. (2004). Stabilization of oil-in-water emulsions by cod protein extracts. Journal of Agricultural and Food Chemistry, 52, 3996-4001.
21. Puppo, M. C., Speroni, F., Chapleau, N., de Lamballerie, M., Añón, M. C., & Anton, M. (2005). Food Hydrocolloids, 19, 289-296.
22. Romero, A., Cordobes, F., Puppo, M. C., Guerrero, A., & Bengoechea, C. (2007). Rheology and droplet size distribution of emulsions stabilized by crayfish flour. Food Hydrocolloids, doi:10.1016/j.foodhydrocol. 2007.05.019.
23. Romero, A., Cordobés, C., Puppo, M. C., Villanueva, A., Pedroche, J, & Guerrero, A. (2008). Linear viscoelasticity and microstructure of heatinduced crayfish protein isolate gels. Unpublished data.
24. Shamasundar, B. A., & Prakash, V. (1994). Physico-chemical and functional properties of proteins form prawn (Metapenacus dobsoni). Journal of Agricultural Food Chemistry, 42, 169-174.
25. Speroni, F., Puppo, M. C., Chapleau, N., De Lamballerie, M., Castellani, O., Anón, M. C., et al. (2005). High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk. Journal of Agricultural Food Chemistry, 53, 5719-5725. (Pubitemid 41022470)
26. Surh, J., Decker, E. A., & McClements, D. J. (2006). Properties and stability of oil-in-water emulsions stabilized by fish gelatin. Food Hydrocolloids, 20, 596-606. (Pubitemid 43261608)
27. Suzuki, T. (1981). Fish and krill processing technology. London: Applied Science Publishers.
28. Vioque, J., Sánchez-Vioque, R., Clemente, A., Pedroche, J., & Millán, F. (2000). Partially hydrolyzed rapeseed isolated with improved functional properties. Journal of the American Oil of Chemists Society, 77, 447-450. (Pubitemid 30850906)
29. Walstra, P. (2003). Physical chemistry of foods. New York: Marcel Dekker.
30. Wu, S. (1989). Chain structure and entanglement. Journal of Polymer Science, 27, 723-741.
31. Xiong, Y. L. (1997). In S. Damodaran, & A. Paraf (Eds.), Food proteins: An overview. Food proteins and their applications (pp. 341-392). New York: Marcel Dekker.