Factors affecting the freeze–thaw stability of emulsions

Ghosh, Supratim; Coupland, John N.

doi:10.1016/j.foodhyd.2007.04.013

Cited by 156 publications

(97 citation statements)

References 16 publications

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“…A microemulsion is a spontaneously forming system comprising mixture of water, hydrocarbons and amphiphilic compounds forming thermodynamically stable, homogeneous (heterogeneous in molecular scale), optically isotropic solutions with particle sizes ranging from 5 to 100 nm [18]. MAPLE deposition from a frozen microemulsion target is feasible since protein stabilized emulsion, unlike other emulsified systems, have reduced tendency to phase separation during freezing [19,20].…”

Section: Resultsmentioning

confidence: 99%

Frozen Microemulsions for MAPLE Immobilization of Lipase

Califano

Bloisi

Perretta

et al. 2017

Preprint

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MAPLE (matrix assisted pulsed laser evaporation) depositions of Candida Rugosa lipase were carried out from ice matrices whose composition is optimized in order to minimize conformational damage of the protein, which strongly influences its catalytic activity. To induce lid opening and to protect lipase during the MAPLE process, pentane and m-DOPA amino acid were added to the liquid matrix giving a target formed by a frozen water-lipase-pentane microemulsion. FTIR and AFM were used to investigate the structure of MAPLE deposited lipase films. The ability of MAPLE films to promote transesterification was determined by thin layer chromatography. It was shown that m-DOPA has influence on the aggregation but not on the unfolding of lipase induced by MAPLE, while the microemulsion formed by the addition of pentane to the target composition is effective in protecting lipase during the MAPLE process. MAPLE deposited lipases showed a modified specificity.

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Section: Resultsmentioning

confidence: 99%

Frozen Microemulsions for MAPLE Immobilization of Lipase

Califano

Bloisi

Perretta

et al. 2017

Preprint

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“…Many food emulsions are frozen to provide long-term stability of the product or as a necessary part of the food itself (e.g., ice cream) [1]. Nevertheless, most of O/W emulsions are highly unstable when they are frozen and rapidly breakdown after thawing.…”

Section: Introductionmentioning

confidence: 99%

Solubility, Free Amino and Freeze-Thaw Stability of Soy Protein Isolated Prepared by Papain Modification

Liu¹,

Guo²,

Yao³

et al. 2016

Proceedings of the 2015 International Conference on Materials Chemistry and Environmental Protection (Meep-15)

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Abstract-Peptide size control is important for obtaining desirable functional properties so that these peptides can be better utilized. Proteolytic enzyme modification of soy protein isolates (SPI) is an effective way to fractionate these proteins into peptides with controlled molecular size. SPI was partial hydrolysis by papain at pH 7.0 and 50°C. Protein solubility, free amino groups, and freeze-thaw stability of the control SPI (without added papain) and hydrolysates were investigated. Hydrolysates that were prepared from SPI by papain modification had higher solubility, and better freeze-thaw stability. They could find use in products that require these properties.

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“…When SPF was used at the same concentration, we observed that the emulsion was able to withstand The role of solutes, such as mono-and di-saccharides, in stabilizing oil-in-water emulsions has been described before (Ghosh and Coupland 2008). The presence of solutes controls compression forces between droplets and hinders coalescence.…”

Section: Emulsion Stability Over a Freeze-thaw Treatmentmentioning

confidence: 66%

“…When the dispersed oil phase in the liquid phase is not able to move freely anymore (i.e. random close packing), instabilities such as aggregation, flocculation and/or coalescence will occur (Ghosh and Coupland 2008). To test this hypothesis, different concentrations of sucrose were added to the aqueous phase (1, 2 and 5 wt.…”

Section: Emulsion Stability Over a Freeze-thaw Treatmentmentioning

confidence: 99%

Functionality-driven fractionation the need for mild food processing

Geerts¹

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Factors affecting the freeze–thaw stability of emulsions

Cited by 156 publications

References 16 publications

Frozen Microemulsions for MAPLE Immobilization of Lipase

Frozen Microemulsions for MAPLE Immobilization of Lipase

Solubility, Free Amino and Freeze-Thaw Stability of Soy Protein Isolated Prepared by Papain Modification

Functionality-driven fractionation the need for mild food processing

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