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Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems

Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we inv...

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Autores principales: Güell, Carme, Ferrando, Montserrat, Trentin, Alexandre, Schroën, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5489853/
https://www.ncbi.nlm.nih.gov/pubmed/28346335
http://dx.doi.org/10.3390/membranes7020019
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author Güell, Carme
Ferrando, Montserrat
Trentin, Alexandre
Schroën, Karin
author_facet Güell, Carme
Ferrando, Montserrat
Trentin, Alexandre
Schroën, Karin
author_sort Güell, Carme
collection PubMed
description Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we investigate premix membrane emulsification and use the Ohnesorge number to derive a scaling relation for emulsions prepared with whey protein, bovine serum albumin (BSA), and a standard emulsifier Tween 20, at various concentrations (0.1%, 0.5%, 1.25% and 2%). In the Ohnesorge number, viscous, inertia, and interfacial tension forces are captured, and most of the parameters can be measured with great accuracy, with the exception of the interfacial tension. We used microfluidic Y-junctions to estimate the apparent interfacial tension at throughputs comparable to those in premix emulsification, and found a unifying relation. We next used this relation to plot the Ohnesorge number versus P-ratio defined as the applied pressure over the Laplace pressure of the premix droplet. The measured values all showed a decreasing Ohnesorge number at increasing P-ratio; the differences between regular surfactants and proteins being systematic. The surfactants were more efficient in droplet size reduction, and it is expected that the differences were caused by the complex behavior of proteins in the interface (visco-elastic film formation). The differences between BSA and whey protein were relatively small, and their behavior coincided with that of low Tween concentration (0.1%), which deviated from the behavior at higher concentrations.
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spelling pubmed-54898532017-06-30 Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems Güell, Carme Ferrando, Montserrat Trentin, Alexandre Schroën, Karin Membranes (Basel) Article Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we investigate premix membrane emulsification and use the Ohnesorge number to derive a scaling relation for emulsions prepared with whey protein, bovine serum albumin (BSA), and a standard emulsifier Tween 20, at various concentrations (0.1%, 0.5%, 1.25% and 2%). In the Ohnesorge number, viscous, inertia, and interfacial tension forces are captured, and most of the parameters can be measured with great accuracy, with the exception of the interfacial tension. We used microfluidic Y-junctions to estimate the apparent interfacial tension at throughputs comparable to those in premix emulsification, and found a unifying relation. We next used this relation to plot the Ohnesorge number versus P-ratio defined as the applied pressure over the Laplace pressure of the premix droplet. The measured values all showed a decreasing Ohnesorge number at increasing P-ratio; the differences between regular surfactants and proteins being systematic. The surfactants were more efficient in droplet size reduction, and it is expected that the differences were caused by the complex behavior of proteins in the interface (visco-elastic film formation). The differences between BSA and whey protein were relatively small, and their behavior coincided with that of low Tween concentration (0.1%), which deviated from the behavior at higher concentrations. MDPI 2017-03-25 /pmc/articles/PMC5489853/ /pubmed/28346335 http://dx.doi.org/10.3390/membranes7020019 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Güell, Carme
Ferrando, Montserrat
Trentin, Alexandre
Schroën, Karin
Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
title Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
title_full Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
title_fullStr Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
title_full_unstemmed Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
title_short Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
title_sort apparent interfacial tension effects in protein stabilized emulsions prepared with microstructured systems
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5489853/
https://www.ncbi.nlm.nih.gov/pubmed/28346335
http://dx.doi.org/10.3390/membranes7020019
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