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Journal articles on the topic 'Emulsifying properties'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 April 2024

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1

MIYAGUCHI, Yuji, Shinobu YUKI, Toyoo NAKAMURA, and Masakazu TSUTSUMI. "Emulsifying Properties of Globin." NIPPON SHOKUHIN KOGYO GAKKAISHI 39, no. 4 (1992): 363–68. http://dx.doi.org/10.3136/nskkk1962.39.363.

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2

Minevich, I. E. "Evaluation of emulsifying properties of flax seed hydrocolloids." Khleboproducty 29, no. 11 (2020): 38–41. http://dx.doi.org/10.32462/0235-2508-2020-29-11-38-41.

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The high emulsifying properties of flax seed hydrocolloids are shown on the example of model emulsions: emulsifying ability and emulsion stability. Various technological modes and the action of mixing devices in the preparation of emulsions have been studied. It is shown that when the hydrocolloids of flax seeds are dispersed in the water-oil system, the sustainability and stability of emulsions increases with an increase in the speed and time of mixing. The optimal concentration of hydrocolloid solutions for the manifestation of high emulsifying properties has been determined – 0,25%; an increase in concentration to 0,5% led to the appearance of heterogeneities and lumps. According to their emulsifying properties, hydrocolloids of flax seeds can be used as emulsifiers-stabilizers of food systems bakery and whipped confectionery products.

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3

YAMANO, Yoshimasa. "Emulsifying Properties of Soya Phospholipids." Journal of Japan Oil Chemists' Society 35, no. 6 (1986): 478–85. http://dx.doi.org/10.5650/jos1956.35.478.

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4

SAITO, Masayoshi, Makoto SHIMIZU, and Kunio YAMAUCHI. "Emulsifying properties of blood protein." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 4 (1987): 223–28. http://dx.doi.org/10.3136/nskkk1962.34.4_223.

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5

SAITO, Masayoshi, Emiko ISHIBASHI, and Harue TAIRA. "Emulsifying properties of plasma protein." NIPPON SHOKUHIN KOGYO GAKKAISHI 37, no. 10 (1990): 805–9. http://dx.doi.org/10.3136/nskkk1962.37.10_805.

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6

Lafetá Junior, José Antônio de Queiroz, Magno José de Oliveira, Davi Rocha Bernardes de Oliveira, Igor José Boggione Santos, Marleny Doris Aranda Saldaña, and Jane Sélia dos Reis Coimbra. "Emulsifying properties of quail egg white proteins in different vegetable oil emulsions." Acta Scientiarum. Technology 43 (August 20, 2020): e50067. http://dx.doi.org/10.4025/actascitechnol.v43i1.50067.

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Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.

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7

Xia, Guang Hua, Xuan Ri Shen, Zhe Liu, Peng Li, and Zhi Qiang Jiu. "Study on the Emulsifying Properties of Tilapia Skin Gelatin." Advanced Materials Research 690-693 (May 2013): 1390–94. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1390.

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In order to know better about the properties of tilapia skin gelatin, we discussed the oil-holding capacity, emulsifying property of the gelatin, and modified the structure of gelatin by pectin to improve its emulsifying property. The results indicated that the gelatin has strong oil-holding capacity, and shows well EAI and ESI under the following conditions: concentration of gelatin 1% (w/v), concentration of NaCl 0.2M, pH far away from 5. The emulsifying property of the gelatin was significantly improved by pectin,

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8

Chu, Ning Ning, Yan Xu, Yu Jiu Ma, Jian Xun Wang, Xue Bing Li, and Li Sheng Wang. "Fuel Properties of a Two-Phase Biodiesel Emulsion." Advanced Materials Research 418-420 (December 2011): 254–59. http://dx.doi.org/10.4028/www.scientific.net/amr.418-420.254.

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Biodiesel is one of the most promising alternative clean fuels to fossil fuel, which can effectively reduce the emissions from fossil fuel burning. The high oxygen content in biodiesel can promote the burning process, but it can also increase NOx formation simultaneously, when biodiesel is used as fuel. Fuel emulsification is considered to be effective in reducing NOx emissions. In this study, soybean oil was used as raw oil to produce biodiesel by transesterification reaction. The biodiesel product was then emulsified with water and emulsifying surfactant to form water-in-oil (w/o) biodiesel emulsion. The biodiesel emulsion composed of 1.5% polyoxyethylated castor oil (EL-12), 0.7% lethicin and 0.5% cetylpyridinium chloride (CPC) was proved to have the better emulsifying activity (EA) and emulsifying stability (ES) values, and higher combustion heat than those of the neat biodiesel and reference biodiesel emulsion (with 2.7% EL-12 as the emulsifying surfactant).

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9

Opazo-Navarrete, Mauricio, César Burgos-Díaz, Karla A. Garrido-Miranda, and Sergio Acuña-Nelson. "Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus)." Colloids and Interfaces 6, no. 4 (December 15, 2022): 82. http://dx.doi.org/10.3390/colloids6040082.

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Solubility and emulsifying properties are important functional properties associated with proteins. However, many plant proteins have lower techno-functional properties, which limit their functional performance in many formulations. Therefore, the objective of this study was to investigate the effect of protein hydrolysis by commercial enzymes to improve their solubility and emulsifying properties. Lupin protein isolate (LPI) was hydrolyzed by 7 commercial proteases using different E/S ratios and hydrolysis times while the solubility and emulsifying properties were evaluated. The results showed that neutral and alkaline proteases are most efficient in hydrolyzing lupin proteins than acidic proteases. Among the proteases, Protamex® (alkaline protease) showed the highest DH values after 5 h of protein hydrolysis. Meanwhile, protein solubility of LPI hydrolysates was significantly higher (p < 0.05) than untreated LPI at all pH analyzed values. Moreover, the emulsifying capacity (EC) of undigested LPI was lower than most of the hydrolysates, except for acidic proteases, while emulsifying stability (ES) was significantly higher (p < 0.05) than most LPI hydrolysates by acidic proteases, except for LPI hydrolyzed with Acid Stable Protease with an E/S ratio of 0.04. In conclusion, the solubility, and emulsifying properties of lupin (Lupinus luteus) proteins can be improved by enzymatic hydrolysis using commercial enzymes.

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10

Li, Tong, Chunyan Wang, Tianqi Li, Ling Ma, Dongxue Sun, Juncai Hou, and Zhanmei Jiang. "Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid." Molecules 23, no. 9 (September 18, 2018): 2383. http://dx.doi.org/10.3390/molecules23092383.

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The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.

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11

SHIMADA, Atsuko, and Kyoko OHASHI. "Interfacial and Emulsifying Properties of Diacylglycerol." Food Science and Technology Research 9, no. 2 (2003): 142–47. http://dx.doi.org/10.3136/fstr.9.142.

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12

Mine, Yoshinori, Tatsushi Noutomi, and Noriyuki Haga. "Emulsifying and structural properties of ovalbumin." Journal of Agricultural and Food Chemistry 39, no. 3 (March 1991): 443–46. http://dx.doi.org/10.1021/jf00003a003.

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13

Dickinson, Eric. "Surface and emulsifying properties of caseins." Journal of Dairy Research 56, no. 3 (May 1989): 471–77. http://dx.doi.org/10.1017/s0022029900028958.

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SummaryThe properties of adsorbed films of αs1-, β- and κ-casein and sodium caseinate are compared at the planar oil–water interface, at the surface of emulsion droplets, and at the surface of polystyrene latex particles. Attention is directed towards understanding (i) the relationship between the molecular characteristics of the caseins and their surface activities and surface viscosities at the oil–water interface, (ii) the nature of competitive adsorption between the caseins (particularly αs1- and β-), and (iii) the effect of Na and Ca ion concentrations on electrophoretic mobilities and flocculation behaviour.

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14

Kpodo, Fidelis Mawunyo, Jacob Kwaku Agbenorhevi, Katerina Alba, and Vassilis Kontogiorgos. "Emulsifying properties of Ghanaian grewia gum." International Journal of Food Science & Technology 55, no. 5 (October 26, 2019): 1909–15. http://dx.doi.org/10.1111/ijfs.14389.

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15

SHIMBO, Kikuo, Shoichi GOHTANI, Yoshimasa YAMANO, and Kazuo INA. "Emulsifying Properties of Enzymatically Modified Phospholipids." NIPPON SHOKUHIN KOGYO GAKKAISHI 40, no. 11 (1993): 755–63. http://dx.doi.org/10.3136/nskkk1962.40.755.

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16

Akintayo, Emmanuel T., Kayode O. Esuoso, and Aladesanmi A. Oshodi. "Emulsifying properties of some legume proteins." International Journal of Food Science & Technology 33, no. 3 (June 1998): 239–46. http://dx.doi.org/10.1046/j.1365-2621.1998.00190.x.

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17

Nakamura, Akihiro, Taro Takahashi, Ryuji Yoshida, Hirokazu Maeda, and Milena Corredig. "Emulsifying properties of soybean soluble polysaccharide." Food Hydrocolloids 18, no. 5 (September 2004): 795–803. http://dx.doi.org/10.1016/j.foodhyd.2003.12.005.

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18

BABA, Tosio, Yuji MIYAGUCHI, Kiyomi NAGAYAMA, and Masakazu TSUTSUMI. "Improvement of Emulsifying Properties of Globin (Part II). Emulsifying Properties of Globin Heated in Urea Solutions." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 9 (1995): 613–18. http://dx.doi.org/10.3136/nskkk.42.613.

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19

Yancheva, Nikoleta, Daniela Markova, Dilyana Murdzheva, Ivelina Vasileva, and Anton Slavov. "Foaming and emulsifying properties of pectin isolated from different plant materials." Acta Scientifica Naturalis 3, no. 1 (March 1, 2016): 7–12. http://dx.doi.org/10.1515/asn-2016-0001.

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Abstract The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.

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20

Ren, J., Ch Song, P. Wang, S. Li, N. Kopparapu, and X. Zheng. "Modification of structural and functional properties of sunflower 11S globulin hydrolysates." Czech Journal of Food Sciences 33, No. 5 (June 3, 2016): 474–79. http://dx.doi.org/10.17221/154/2015-cjfs.

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The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.

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21

Deng, Lingli. "Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review." Foods 10, no. 6 (June 13, 2021): 1354. http://dx.doi.org/10.3390/foods10061354.

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Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were briefly introduced. Herein, the effect of the modification process on the emulsifying characteristics of soy protein and the formation of soy protein–polysaccharides for improved stability of emulsions were discussed. Furthermore, the relationship between the structural and emulsifying properties of soy polysaccharides and soy lecithin and their combined effect on the protein stabilized emulsion were reviewed. Due to the unique emulsifying properties, soy-based emulsifiers have found several applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer in the food industry. Finally, the future trends of the research on soy-based emulsifiers were proposed.

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22

Yan, Nai Jun, Guo Qin Liu, Lu Yao Chen, and Xin Qi Liu. "Emulsifying and Foaming Properties of Wheat Gluten Influenced by High Pressure Microfluidization." Advanced Materials Research 690-693 (May 2013): 1327–30. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1327.

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The changes in emulsifying and foaming properties of wheat gluten treated by dynamic high pressure microfluidization (DHPM) were identified. Solutions of wheat gluten (4%, w/w) in water or in pH=2 aqueous solution were treated by various pressure (0, 40, 60, 80, 100 MPa) microfluidization. It was found that DHPM treatment could effectively improve the emulsifying property and foam stability of wheat gluten in water, but decrease the foaming capacity of wheat gluten in water and emulsifying and foaming properties of wheat gluten in pH=2 aqueous solution. These results may be useful to the food processing industry.

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23

Chen, Lin, Jian She Chen, Lin Yu, Ke Gang Wu, Xiao Li Liu, and Xiang Hua Chai. "Modifications of Soy Protein Isolates Using Ultrasound Treatment for Improved Emulsifying Properties." Advanced Materials Research 554-556 (July 2012): 944–48. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.944.

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Soy protein isolates (SPI) were modified by ultrasound treatment (200W, 400W, 600W), and the emulsifying properties of USPI (ultrasound treated SPI) were investigated. Analysis of mean droplet sizes and creaming indices of emulsions (20% v/v oil, 1.6% w/v emulsifier) formed by control SPI and USPI-200−600W showed that ultrasound treatment could improve the emulsifying capability and emulsion stabilizing ability (against creaming) of SPI. And the improvements were significantly influenced by the power level of ultrasound. Some USPI (e.g., 400W) was capable of producing stable fine emulsions. A variety of physicochemical and interfacial properties of USPI in relation to emulsifying properties have been investigated. The results showed that compared with control SPI, USPI-400W had a higher protein adsorption fraction (Fads) and a lower saturation surface load (Гsat), which was mainly due to its higher PS and surface hydrophobicity (H0), and may explain its markedly improved emulsifying capability. This study showed that ultrasound treatment could be an effective way for the functionality modification of globular proteins.

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24

Tesarowicz, Iwona, Agnieszka Zawiślak, Ireneusz Maciejaszek, and Krzysztof Surówka. "Effect of Alcalase Modification of Yellow Lupin (Lupinus luteus L.) Protein Isolate on Some Functional Properties and Antioxidant Activity." International Journal of Food Science 2022 (November 18, 2022): 1–10. http://dx.doi.org/10.1155/2022/6187441.

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Protein isolate obtained from sweet yellow lupin (Lupinus luteus L.) and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides and molecular weight distribution. Enzymatic hydrolysis improved the foaming characteristics of lupin proteins, while the emulsifying properties deteriorated. It means that good foaming properties of preparations are determined by the presence of low-molecular δ conglutin and small subunits of γ conglutins. In turn, larger proteins such as α and β conglutin are responsible for maintaining good emulsifying properties. The measured surface hydrophobicity was consistent with the results of emulsifying properties. It has also been shown that the scope of changes in antioxidant properties due to hydrolysis, measured by DPPH method and as reducing power, is more pronounced than with the use of ABTS and FRAP methods.

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25

Duan, Xingke, Zhixuan Yang, Jinyan Yang, Fengxia Liu, Xiaoyun Xu, and Siyi Pan. "Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin." Foods 10, no. 10 (October 15, 2021): 2459. http://dx.doi.org/10.3390/foods10102459.

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Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.

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26

Padial-Domínguez, Marta, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, and Emilia M. Guadix. "Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions." Foods 9, no. 5 (May 15, 2020): 636. http://dx.doi.org/10.3390/foods9050636.

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The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers’ demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate). By means of statistical modelling and bi-objective optimization, the experimental variables, namely, the protein source, enzyme (i.e., subtilisin, trypsin), degree of hydrolysis (2–14%) and emulsion pH (2–8), were optimized to obtain their maximal in vitro emulsifying properties. This procedure concluded that the emulsion prepared from the soy protein hydrolysate (degree of hydrolysis (DH) 6.5%, trypsin) at pH 8 presented an optimal combination of emulsifying properties (i.e., the emulsifying activity index and emulsifying stability index). For validation purposes, a fish oil-in-water emulsion was prepared under optimal conditions, evaluating its physical and oxidative stability for ten days of storage. This study confirmed that the use of soy protein hydrolysate as an emulsifier stabilized the droplet size distribution and retarded lipid oxidation within the storage period, compared to the use of a non-hydrolyzed soy protein isolate.

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27

Żmudziński, Daniel, Urszula Goik, and Paweł Ptaszek. "Functional and Rheological Properties of Vicia faba L. Protein Isolates." Biomolecules 11, no. 2 (January 28, 2021): 178. http://dx.doi.org/10.3390/biom11020178.

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A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa). The hydrodynamic and surface properties of isolate aqueous solutions were studied with the help of dynamic light scattering, ζ-potential, and tensometry in a wide range of concentrations and pH conditions. Selected functional properties, like foaming and emulsifying abilities, were studied. An increase of water solubility was shown with a raising pH, as well as a water holding capacity (WHC). The protein isolate showed a tendency to decrease the surface tension of water solutions, with high hydrophobicity and a negative charge of the isolate enhancing the foaming and emulsifying properties. The analysis of the concentration and the pH influence on selected functional properties indicated alkaline conditions as favorable for good foaming and emulsifying properties of the isolate and affected on their rheological properties.

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28

D’Alessio, G., F. Flamminii, M. Faieta, P. Pittia, and C. D. Di Mattia. "Pea protein isolates: emulsification properties as affected by preliminary pretreatments." Italian Journal of Food Science 34, no. 4 (December 2, 2022): 25–32. http://dx.doi.org/10.15586/ijfs.v34i4.2259.

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The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.

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29

Souza, Clitor Junior Fernandes de, and Edwin Elard Garcia Rojas. "Emulsion of systems containing egg yolk, polysaccharides and vegetable oil." Ciência e Agrotecnologia 36, no. 5 (October 2012): 543–50. http://dx.doi.org/10.1590/s1413-70542012000500007.

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This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

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30

Lü, Bin, Jian Zhong Ma, Dang Ge Gao, and Lei Hong. "Study on Modified Rapeseed Oil/Montmorillonite Nanocomposites." Advanced Materials Research 123-125 (August 2010): 1291–94. http://dx.doi.org/10.4028/www.scientific.net/amr.123-125.1291.

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Modified rapeseed oil(MRO) was prepared by using rapeseed oil, ethylene diamine and acrylic acid as the raw materials. Modified rapeseed oil/montmorillonite(MRO/MMT) nanocomposite was prepared by using modified rapeseed oil and montmorillonite. The emulsifying properties of MRO and MRO/MMT were determined respectively. Fourier transforms infrared spectrometry (FT-IR) and Transmission Electron microscope (TEM) results showed that MRO/MMT was prepared successfully. X-ray diffraction (XRD) results showed that modified rapeseed oil could smoothly enter the interlayer of montmorillonite, and modified the montmorillonite; with an increase in the amount of montmorillonite, the layer spacing of montmorillonite in the MRO/MMT lower after the first increase. The results of emulsifying properties indicated that emulsifying properties of MRO/MMT was better than MRO.

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31

Sun, Li-Hui, Feng Yu, Yu-Ying Wang, Shi-Wen Lv, and Lei-Yu He. "Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein." International Journal of Food Engineering 17, no. 5 (February 22, 2021): 327–35. http://dx.doi.org/10.1515/ijfe-2019-0115.

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Abstract In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.

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32

Salazar‐Vega, Ine M., Luciana M. Julio, Maira R. Segura‐Campos, and Mabel C. Tomás. "Chia protein hydrolysates: characterisation and emulsifying properties." International Journal of Food Science & Technology 56, no. 7 (February 18, 2021): 3546–55. http://dx.doi.org/10.1111/ijfs.14981.

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33

Wang, Jigang, Sitong Chen, Yongle Xin, and Yong’an Wang. "The Research for APG-12 Emulsifying Properties." Open Journal of Composite Materials 05, no. 01 (2015): 17–21. http://dx.doi.org/10.4236/ojcm.2015.51004.

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34

ASHRAF, HEA-RAN. "Emulsifying Properties of Ethanol Soaked Soybean Flour." Journal of Food Science 51, no. 1 (January 1986): 193–96. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10868.x.

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35

HOLM, F., and S. ERIKSEN. "Emulsifying properties of undenatured potato protein concentrate." International Journal of Food Science & Technology 15, no. 1 (June 28, 2007): 71–83. http://dx.doi.org/10.1111/j.1365-2621.1980.tb00920.x.

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36

Das, K. P., and J. E. Kinsella. "pH DEPENDENT EMULSIFYING PROPERTIES OF B-LACTOGLOBULIN." Journal of Dispersion Science and Technology 10, no. 1 (January 1989): 77–102. http://dx.doi.org/10.1080/01932698908943160.

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37

SAITO, Masayoshi, Nobuo ICHQCAWA, and Harue TAIRA. "Fractionation and emulsifying properties of plasma proteins." Agricultural and Biological Chemistry 52, no. 11 (1988): 2831–36. http://dx.doi.org/10.1271/bbb1961.52.2831.

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Saito, Masayoshi, Nobuo Ichqcawa, and Harue Taira. "Fractionation and Emulsifying Properties of Plasma Proteins." Agricultural and Biological Chemistry 52, no. 11 (November 1988): 2831–36. http://dx.doi.org/10.1080/00021369.1988.10869150.

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Girard, M., S. L. Turgeon, and P. Paquin. "Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes." Journal of Food Science 67, no. 1 (January 2002): 113–19. http://dx.doi.org/10.1111/j.1365-2621.2002.tb11369.x.

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Dickinson, Eric, and Maria G. Semenova. "Emulsifying properties of covalent protein—dextran hybrids." Colloids and Surfaces 64, no. 3-4 (July 1992): 299–310. http://dx.doi.org/10.1016/0166-6622(92)80109-f.

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Zhang, Lujun, Xiudong Zhang, Pei Zhang, Zhaofu Zhang, Shuaishuai Liu, and Buxing Han. "Efficient emulsifying properties of glycerol-based surfactant." Colloids and Surfaces A: Physicochemical and Engineering Aspects 553 (September 2018): 225–29. http://dx.doi.org/10.1016/j.colsurfa.2018.05.055.

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Iyer, Anita, Kalpana Mody, and Bhavanath Jha. "Emulsifying properties of a marine bacterial exopolysaccharide." Enzyme and Microbial Technology 38, no. 1-2 (January 2006): 220–22. http://dx.doi.org/10.1016/j.enzmictec.2005.06.007.

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Cabezas, D. M., R. Madoery, B. W. K. Diehl, and M. C. Tomás. "Emulsifying Properties of Different Modified Sunflower Lecithins." Journal of the American Oil Chemists' Society 89, no. 2 (August 14, 2011): 355–61. http://dx.doi.org/10.1007/s11746-011-1915-8.

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BABA, Tosio, Yuji MIYAGUCHI, Kiyomi NAGAYAMA, and Masakazu TSUTSUMI. "Improvement of Emulsifying Properties of Globin (Part I). Preparation of Globin-Fatty Acid Complexes and their Emulsifying Properties." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 9 (1995): 666–71. http://dx.doi.org/10.3136/nskkk.42.666.

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Jaros, D., J. Petrag, H. Rohm, and F. Ulberth. "Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese." Applied Rheology 11, no. 1 (February 1, 2001): 19–25. http://dx.doi.org/10.1515/arh-2001-0002.

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Abstract Laboratory-scale experiments were carried out to explore the influence of the composition of the fat phase on mechanical and rheological properties of processed model cheeses. Cheeses made from caseinates, emulsifying salts and a milk fat fraction liquid at 24°C, which was achieved by thermal separation, showed much lower moduli than processed model cheeses manufactured with a fat fraction solid at 30°C. Processed model cheeses made from caseinates, emulsifying salts and a hard butter with a low amount of unsaturated fatty acids were significantly higher in firmness than cheeses made with soft butter with a higher amount of unsaturated fatty acids. In experiments using mature Gruyère and emulsifying salts, processed cheeses made from summer Gruyère were less firm than processed winter Gruyère. The results indicate that fat composition strongly affects mechanical properties of processed cheese, and a model is provided to explain structural changes during deformation.

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Ibrahim, Nor Hayati, Aina Nabihah Huzaini, Nor Suaidah Mohd Isa, Nabilah Abdul Hadi, and Nor Afizah Mustapha. "Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion." Malaysian Applied Biology 51, no. 5 (December 26, 2022): 1–11. http://dx.doi.org/10.55230/mabjournal.v51i5.2389.

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Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products.

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Bi, Haixin, Yingbin Wang, Zhaojun Chen, and Zhiguo Na. "Effect of Steam Flash Explosion on Physicochemical and Emulsifying Properties of High-Temperature Rice Bran Meal Protein." Journal of Biobased Materials and Bioenergy 18, no. 2 (March 1, 2024): 252–59. http://dx.doi.org/10.1166/jbmb.2024.2362.

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High-temperature rice bran meal (HTRBM) is a valuable plant protein resource derived from heat-stabilized rice bran after oil extraction. Steam flash explosion (SFE) is a promising method for protein modification and has been shown to be effective in improving the properties of a variety of proteins. However, the effects of SFE on the Maillard reaction and emulsification of HTRBM remain poorly understood. This research evaluated how different SFE conditions affect the browning degree, physicochemical properties, solubility, emulsifying properties, thermal stability, zeta potential, and particle size of rice bran protein. Samples were labeled as follows: Sample 0 (SFE-untreated HTRBM), Sample 1 (0.8 MPa/140 s), Sample 2 (0.8 MPa/180 s), Sample 3 (1.25 MPa/90 s), Sample 4 (1.25 MPa/180 s), Sample 5 (1.7 MPa/90 s), and Sample 6 (1.7 MPa/180 s). Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy, differential scanning calorimetry (DSC), and other methods were employed to measure the aforementioned properties. The results revealed a substantial elevation in the browning degree of rice bran protein after SFE treatment, with A294 increasing by 82.3% and A420 increasing by 46.3% in Sample 4. The solubility and emulsifying properties exhibited notable enhancements, with an increase of 122.48% in solubility (Sample 5), and 26.51% and 26.58% increment in emulsifying activity index (EAI) and emulsifying stability index (ESI), respectively (Sample 3). FTIR and fluorescence spectra revealed the introduction of sugar groups into rice bran protein molecules, resulting in the Maillard reaction. The observed reduction in particle size and rise in zeta potential of rice bran protein emulsions, along with the reduction in denaturation temperature after SFE treatments, further confirmed the significant enhancements in physicochemical and emulsifying properties of HTRBM, thereby enhancing the utilization value of rice bran protein. This study provides a theoretical basis for the development and utilization of HTRBM and its protein.

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Hou, Furong, Shuhui Yang, Xiaobin Ma, Zhiqing Gong, Yansheng Wang, and Wenliang Wang. "Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides." Foods 11, no. 19 (September 29, 2022): 3020. http://dx.doi.org/10.3390/foods11193020.

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In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.

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Zhang, Weijie, Bing Zhang, Ying Wang, Weipeng Lu, Jianing Wang, Yihu Wang, and Yanchuan Guo. "Comprehensive physical and chemical characterization highlights the uniqueness of enzymatic gelatin in terms of surface properties." Green Processing and Synthesis 11, no. 1 (January 1, 2022): 674–85. http://dx.doi.org/10.1515/gps-2022-0045.

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Abstract To shorten the long process of conventional alkaline extraction of gelatin, an enzyme-aided method was demonstrated, which was simpler, more effective, and environmental friendly. The main properties of enzymatic gelatin and conventional alkaline gelatin were comprehensively analyzed, including rheological properties, foaming properties, emulsifying properties, water absorption capacity, and thermal stability. It was found that enzymatic gelatin exhibits neutral isoelectric points of 7.4–7.8, higher imino acid content (21.85%, on average), and excellent emulsifying properties, thermal stability, and foaming properties (181%, on average), but lower water absorption properties (5.8 g‧g−1, on average). These findings would be beneficial for the future applications of enzymatic gelatin.

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Wojciechowska, Katarzyna, Adrianna Walczak, Ewelina Rostowska, and Ewa Poleszak. "Comparison of sensory and rheological properties of green cosmetic creams prepared on different natural, ECOCERT and BDIH certificated self-emulsifying bases." Current Issues in Pharmacy and Medical Sciences 34, no. 4 (December 1, 2021): 218–23. http://dx.doi.org/10.2478/cipms-2021-0039.

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Abstract The objective of this paper was to evaluate and compare the rheological and sensory properties of six natural cosmetic creams that use ECOCERT certificated emulsifying bases: Beautyderm, Dub Base Expert, Simulgreen™ 18-2, Olivem 1000, Montanov L and Emulgin Succro against two synthetics: Granthix APP and Lanette W. The use of emulsifying bases in formulas helps to stabilize the product and improve its rheological and sensory attributes. In this study, the physical and chemical properties of several prepared cosmetic creams were determined. Apparent viscosity and thixotropy were evaluated by viscosimeter, while spreadability was ascertained by extensometer. Moreover, a group of 10 trained members evaluated the sensory properties of the formulas. The obtained formulas based upon natural emulsifiers are characterized by very good physical and chemical properties, high stabilization and good usage quality. The results were confirmed by sensory analysis. The cosmetic creams made with synthetic emulsifying bases were rated the worst by the study participants, which correlated with the physical tests.

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