Depletion-flocculation in oil-in-water emulsions using fibrillar protein assemblies

被引:44
作者
Blijdenstein, TBJ [1 ]
Veerman, C [1 ]
van der Linden, E [1 ]
机构
[1] Univ Wageningen & Res Ctr, Dept Agrotechnol & Food Sci, Food Phys Lab, NL-6700 EV Wageningen, Netherlands
关键词
D O I
10.1021/la0497447
中图分类号
O6 [化学];
学科分类号
0703 [化学];
摘要
This paper shows that low concentrations of beta-lactoglobulin fibrils can induce depletion-flocculation in beta-lactoglobulin-stabilized oil-in-water emulsions. The minimum required fibril concentration for flocculation was determined experimentally for fibril lengths of about 3 and 0.1 mum. The minimum fibril concentration for flocculation is two orders of magnitude higher for the short fibrils than for the long ones. These experimental results correspond well with a theoretical prediction based on a model of spinodal decomposition. In addition, rheological measurements were performed, verifying that flocculation was induced by a depletion mechanism. The results of this study show that the minimum concentration required for depletion-flocculation can be tuned by varying the length of the fibrils.
引用
收藏
页码:4881 / 4884
页数:4
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