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Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions
Emulsions can be prepared from protein microgel particles as an alternative to traditional emulsifiers. Prior experiments have indicated that smaller and more deformable microgels would decrease both the physical destabilization of emulsions and the diffusion-based losses of entrapped volatile molec...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209270/ https://www.ncbi.nlm.nih.gov/pubmed/30674855 http://dx.doi.org/10.3390/gels4030079 |
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author | Murphy, Ryan W. Zhu, Lijie Narsimhan, Ganesan Jones, Owen Griffith |
author_facet | Murphy, Ryan W. Zhu, Lijie Narsimhan, Ganesan Jones, Owen Griffith |
author_sort | Murphy, Ryan W. |
collection | PubMed |
description | Emulsions can be prepared from protein microgel particles as an alternative to traditional emulsifiers. Prior experiments have indicated that smaller and more deformable microgels would decrease both the physical destabilization of emulsions and the diffusion-based losses of entrapped volatile molecules. The microgels were prepared from β-lactoglobulin with an average diameter of 150 nm, 231 nm, or 266 nm; large microgels were cross-linked to decrease their deformability. Dilute emulsions of 15–50 μm diameter were prepared with microgels by high shear mixing. Light scattering and microscopy showed that the emulsions prepared with larger, untreated microgels possessed a larger initial droplet size, but were resistant to droplet growth during storage or after acidification, increased ionic strength, and exposure to surfactants. The emulsions prepared with cross-linked microgels emulsions were the least resistant to flocculation, creaming, and shrinkage. All emulsion droplets shrank as limonene was lost during storage, and the inability of microgels to desorb caused droplets to become non-spherical. The microgels were not displaced by Tween 20 but were displaced by excess sodium dodecyl sulfate. Hexanol diffusion and associated shrinkage of pendant droplets was not prevented by any of the microgels, yet the rate of shrinkage was reduced with the largest microgels. |
format | Online Article Text |
id | pubmed-6209270 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62092702019-01-17 Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions Murphy, Ryan W. Zhu, Lijie Narsimhan, Ganesan Jones, Owen Griffith Gels Article Emulsions can be prepared from protein microgel particles as an alternative to traditional emulsifiers. Prior experiments have indicated that smaller and more deformable microgels would decrease both the physical destabilization of emulsions and the diffusion-based losses of entrapped volatile molecules. The microgels were prepared from β-lactoglobulin with an average diameter of 150 nm, 231 nm, or 266 nm; large microgels were cross-linked to decrease their deformability. Dilute emulsions of 15–50 μm diameter were prepared with microgels by high shear mixing. Light scattering and microscopy showed that the emulsions prepared with larger, untreated microgels possessed a larger initial droplet size, but were resistant to droplet growth during storage or after acidification, increased ionic strength, and exposure to surfactants. The emulsions prepared with cross-linked microgels emulsions were the least resistant to flocculation, creaming, and shrinkage. All emulsion droplets shrank as limonene was lost during storage, and the inability of microgels to desorb caused droplets to become non-spherical. The microgels were not displaced by Tween 20 but were displaced by excess sodium dodecyl sulfate. Hexanol diffusion and associated shrinkage of pendant droplets was not prevented by any of the microgels, yet the rate of shrinkage was reduced with the largest microgels. MDPI 2018-09-15 /pmc/articles/PMC6209270/ /pubmed/30674855 http://dx.doi.org/10.3390/gels4030079 Text en © 2018 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 Murphy, Ryan W. Zhu, Lijie Narsimhan, Ganesan Jones, Owen Griffith Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions |
title | Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions |
title_full | Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions |
title_fullStr | Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions |
title_full_unstemmed | Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions |
title_short | Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions |
title_sort | impacts of size and deformability of β-lactoglobulin microgels on the colloidal stability and volatile flavor release of microgel-stabilized emulsions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209270/ https://www.ncbi.nlm.nih.gov/pubmed/30674855 http://dx.doi.org/10.3390/gels4030079 |
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