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Titre :
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Influence of kappa-carrageenan on the properties of a protein-stabilized emulsion
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Auteurs :
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E. Dickinson ;
K. Pawlowsky
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Type de document :
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article/chapitre/communication
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Année de publication :
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1998
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Format :
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p. 417-423
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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EMULSION
;
STABILISATION
;
PROTEINE
;
COLLOIDE
;
FLOCULATION
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Résumé :
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We report on the influence of kappa-carrageenan (kappa-CAR) on the surface activity of bovine serum albumin (BSA) and on the properties of BSA-stabilized oil-in-water emulsions. Surface tension data at low ionic strength indicate an electrostatic interaction at neutral pH which becomes much stronger at pH 6. The effect of the attractive BSA-kappa-CAR interaction on the state of aggregation and creaming stability of protein-stabilized emulsions (20 vol% n-tetradecane, 1.7 wt% BSA, 5 mM) has been investigated at three pH values. At pH 6 the system behaviour is interpreted in terms of bridging flocculation leading to an emulsion droplet gel network over a certain limited polysaccharide concentration range. While the trend of behaviour is qualitatively similar to that reported recently for equivalent BSA + iota-carrageenan (iota-CAR) solutions and emulsions, the BSA-kappa-CAR interaction is clearly weaker than the BSA-iota-CAR interaction under similar pH and ionic strength conditions. This means that a higher polysaccharide content is required to induce flocculation in systems containing kappa-CAR, and also that the resulting emulsion gel network is weaker. The behaviour is consistent with the lower density of charged sulfate groups on the kappa-CAR as compared with the iota-CAR.
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Source :
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Food Hydrocolloids, vol.12
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