Protein-stabilized emulsions

被引：878

作者：

McClements, DJ ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Lab, Amherst, MA 01003 USA

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2004年 / 9卷 / 05期

关键词：

emulsions; proteins; surface denaturation; thermal denaturation;

D O I：

10.1016/j.cocis.2004.09.003

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these functional properties. This article focuses on the influence of solution composition (pH, ionic strength, sugars, polyols, surfactants, biopolymers) and environmental stresses (heating, chilling, freezing, drying) on the stability of globular protein stabilized emulsions. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：305 / 313

页数：9

共 50 条

[1]

[Anonymous], 2003, COLLOIDS INTERFACES

[2]

Bos MA, 2001, ADV COLLOID INTERFAC, V91, P437

[3] Ability of chelators to alter the physical location and prooxidant activity of iron in oil-in-water emulsions [J].

Cho, YJ ;

Alamed, J ;

McClements, DJ ;

Decker, EA .

JOURNAL OF FOOD SCIENCE, 2003, 68 (06) :1952-1957

[4]

Claesson P. M., 2004, FOOD EMULSIONS

[5]

COHENSTUART MA, 2003, BIOPOLYMERS INTERFAC, P1

[6] Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions [J].

Díaz, M ;

Dunn, CM ;

McClements, DJ ;

Decker, EA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (08) :2365-2370

[7] Effect of l-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion [J].

Dickinson, E ;

Pawlowsky, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (10) :3799-3806

[8] Hydrocolloids at interfaces and the influence on the properties of dispersed systems [J].

Dickinson, E .

FOOD HYDROCOLLOIDS, 2003, 17 (01) :25-39

[9] Creaming and rheology of oil-in-water emulsions containing sodium dodecyl sulfate and sodium caseinate [J].

Dickinson, E ;

Ritzoulis, C .

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2000, 224 (01) :148-154

[10] Interfacial rheology of globular and flexible proteins at the hexadecane/water interface: Comparison of shear and dilatation deformation [J].

Freer, EM ;

Yim, KS ;

Fuller, GG ;

Radke, CJ .

JOURNAL OF PHYSICAL CHEMISTRY B, 2004, 108 (12) :3835-3844

← 1 2 3 4 5 →