Main Article Content
The effects of casein addition in oil-in-water emulsions made with 2 and 4 wt % protein and 10, 15, 25 and 35 wt % corn oil were investigated. A carbohydrate (starch), sodium chloride (NaCl) and potassium chloride (KCl), were used as supplements to prove the emulsion stability. Different analyses were prepared to investigation of emulsions. pH were measured and the values – connected with gravitational creaming and phase separation. Comparing the analyses’ results determined that emulsions prepared with 2 wt % of casein as protein, 25 % of corn oil and mix of carbohydrate 2 % - KCl 2 % exhibit more stability.
Friberg, S. and Larsson, K. Food Emulsions (Third Edition). Marcel Dekker, New York, 1997, pp.582.
Figueiredo, E.N., Arêasb, J., Arêas, P.G. Rheology of Decane/Water and Triglyceride/Water emulsions stabilized by β-Casein and Sodium Caseinate. J. Braz. Chem. Soc., 2008, 19 (7): 1336-1346 https://dx.doi.org/10.1590/S0103-50532008000700016
Gandova, V., Balev, D. Properties of emulsions based in soybean oil stabilized by different proteins. Int. Jour. Inn.SciEngTechnol., 2016, 3:293-297.
Gupta, S., Sanyal, S., Datta, S., Moulik, S. Preparation of prospective plant oil derived micro-emulsion vehicles for drug delivery. Indian J. Biochem. Biophys., 2006, 43: 254-257.
Hsu, J.P. and Nacu, A. Behavior of soybean oil-in-water emulsion stabilized by nonionic surfactant. J. of ColloidInterface Science. 2003, 15: 374-381 https://dx.doi.org/10.1016/S0021-9797(02)00207-2
McClements, D.J. Food emulsions principles, practices and techniques (Third Edition). CRC Press, New York, 2005. pp. 690, ISBN 9781498726689
Jaynes, E. N. Applications in the food industry: II. In: Encyclopedia of Emulsion Technology, Marcel Dekker, New York, 1985 vol. 2
Kanichi, S., Ikuhisa, F.,Yoshio, H. Preparation of Corn Oil/Water and Membranes Water/Corn Oil Emulsions Using PTFE. Food Sci. Techno. Int. Tokyo, 1988, 4(2): 164-167 https://doi.org/10.3136/fsti9596t9798.4.164
Kendrow, C., Baum, J.C., Marzzacco, C.J. Investigating the thermodynamics of charge-Ttansfer complexes. A physical cemistry experiment. J ChemEduc, 2009, 86:1330-1334.
Krog, M. J., Riisom, T. H., Larsson, K. Applications in the food industry, I. Encyclopedia of Emulsion Technology, Marcel Dekker, New York, 1983, Vol 2, pp. 321-365. ISBN-13:978-0824718770 https://doi.org/10.1080/01932699708943748
Panajotova, H., Strinska, H., Gandova, V., Dobreva, V., Zhekova, B., Dobrev, G. Purification of lipase from Aspergillus carbonarius NRRL369 by ATPS PEG/potassium phosphate. Bulgarian Chemical Communications, 2017, 49(G): 130-136.
Swaisgood, H. E. Characteristics of milk, in Food Chemistry. Marcel Dekker, New York, 1996, pp. 841-878.
Wang, L., Peng, M., Zhu, Y., Tong, S., Cao, X., Xu, X., Yu, J. Preparation of Pluronic/Bile salt/Phospholipid Mixed Micelles as Drug Solubility Enhancer and Study of the Effect of the PPO Block Size on the Solubility of Pyrene. Iranian J. Pharm. Res., 2014, 13: 1157-1163.
Wu, M., Xiong, X., Chen, J., Tang, X., Zhou, D. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. Journal of Food Science. 2009, 74: 207-217 https://dx.doi.org/10.1111/j.1750-3841.2009.01140.x
Yamazaki, N., Naganuma, K., Nagai, M., Ma, G-H., Omi, S. Preparation of W/O (Water-in-Oil) Emulsions Using a PTFE (Polytetrafluoroethylene) Membrane - A New Emulsification Device. Journal of Dispersion Science andTechnology, 2003, 24(2): 249-257. https://doi.org/10.1081/DIS-120019976
Yamamoto, Y. and Araki, M. Effects of Lecithin Addition in Oil or Water Phase on the Stability of Emulsions Made with Whey Proteins. Biosci. Biotech. Biochcm., 1997, 61(11): 1791-1795 https://doi.org/10.1271/bbb.61.1791
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright Licensing Agency
Institutions based in the EU with a valid photocopying and/or digital license with the Copyright Licensing Agency may copy excerpts from books and journals published by the Academic Publishing House of UFT Plovdiv under the terms of their license.
Copyright Clearance Center
Institutions based in the US with a valid photocopying and/or digital license with the Copyright Clearance Center may copy excerpts from books and journals published by the Academic Publishing House of UFT Plovdiv under the terms of their license.
Other Territories: Please contact your local reproduction rights organization.
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of Academic Publishing House of UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
Tel.: +359 (32) 603-687
Fax: +359 (32) 644-102