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Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.

The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, a...

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Main Authors: Negar Mohammadian, Rasnani, Mirhosseini, Hamed, Sham Baharin, Badlishah, Tan, Chin Ping
Format: Article
Language:English
English
Published: WFL Publisher 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24181/1/Effect%20of%20pH%20on%20physicochemical%20properties%20and%20stability%20of%20sodium%20casseinate.pdf
http://psasir.upm.edu.my/id/eprint/24181/
http://world-food.net/
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spelling my.upm.eprints.241812015-12-10T03:41:56Z http://psasir.upm.edu.my/id/eprint/24181/ Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. Negar Mohammadian, Rasnani Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, average droplet size, apparent viscosity, turbidity, and creaming stability were considered as response variables. Canola oil-in-water (o/w) emulsion was prepared by mixing 10% (w/w) canola oil with 0.5% (w/w) sodium caseinate, 1.5% (w/w) pectin, 0.75% (w/w) propylene glycol and 0.2% NaCl. The results indicated that the pH and temperature had significant (p < 0.05) effect on all the response variables studied. The highest creaming stability was observed at pH 5.0, which was attributed to multilayer formation in interfacial area. This observation could be explained by the fact that the pectin adsorbed to the droplet surfaces and increased the repulsion between the droplets, thereby preventing droplet flocculation. It was found that the average droplet size increased when pH increased from 5 to 7. The highest emulsion viscosity was also observed at pH 5; while the emulsion viscosity decreased as the pH increased from 5.5 to 7.0. This could be due to the negative effect of pH on emulsion viscosity, thus enhancing the creaming instability induced at higher pH (> 5). WFL Publisher 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24181/1/Effect%20of%20pH%20on%20physicochemical%20properties%20and%20stability%20of%20sodium%20casseinate.pdf Negar Mohammadian, Rasnani and Mirhosseini, Hamed and Sham Baharin, Badlishah and Tan, Chin Ping (2011) Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. Journal of Food, Agriculture and Environment, 9 (1). pp. 129-135. ISSN 1459-0255 http://world-food.net/ English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, average droplet size, apparent viscosity, turbidity, and creaming stability were considered as response variables. Canola oil-in-water (o/w) emulsion was prepared by mixing 10% (w/w) canola oil with 0.5% (w/w) sodium caseinate, 1.5% (w/w) pectin, 0.75% (w/w) propylene glycol and 0.2% NaCl. The results indicated that the pH and temperature had significant (p < 0.05) effect on all the response variables studied. The highest creaming stability was observed at pH 5.0, which was attributed to multilayer formation in interfacial area. This observation could be explained by the fact that the pectin adsorbed to the droplet surfaces and increased the repulsion between the droplets, thereby preventing droplet flocculation. It was found that the average droplet size increased when pH increased from 5 to 7. The highest emulsion viscosity was also observed at pH 5; while the emulsion viscosity decreased as the pH increased from 5.5 to 7.0. This could be due to the negative effect of pH on emulsion viscosity, thus enhancing the creaming instability induced at higher pH (> 5).
format Article
author Negar Mohammadian, Rasnani
Mirhosseini, Hamed
Sham Baharin, Badlishah
Tan, Chin Ping
spellingShingle Negar Mohammadian, Rasnani
Mirhosseini, Hamed
Sham Baharin, Badlishah
Tan, Chin Ping
Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
author_facet Negar Mohammadian, Rasnani
Mirhosseini, Hamed
Sham Baharin, Badlishah
Tan, Chin Ping
author_sort Negar Mohammadian, Rasnani
title Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
title_short Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
title_full Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
title_fullStr Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
title_full_unstemmed Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
title_sort effect of ph on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
publisher WFL Publisher
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24181/1/Effect%20of%20pH%20on%20physicochemical%20properties%20and%20stability%20of%20sodium%20casseinate.pdf
http://psasir.upm.edu.my/id/eprint/24181/
http://world-food.net/
_version_ 1643828284044083200
score 13.211869

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