The Application of Diffusing-Wave Spectroscopy to Monitor the Phase Behavior of Emulsion–Polysaccharide Systems

Grotenhuis, E. ten; Pâques, Marcel; Aken, George A. van

doi:10.1006/jcis.2000.6888

Cited by 48 publications

(30 citation statements)

References 19 publications

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“…Mean square displacement (MSD), < r 2 (t)> , was also calculated to probe the particle mobility over some time interval [31]. Deviation from linearity in lin-lin MSD/time plots can be attributed to arrested particle mobility, possibly due to network formation [32].…”

Section: Diffusing Wave Spectroscopy Experimentsmentioning

confidence: 99%

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

Gaygadzhiev¹,

Corredig²,

Alexander³

2009

Colloids and Surfaces B: Biointerfaces

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Section: Diffusing Wave Spectroscopy Experimentsmentioning

confidence: 99%

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

Gaygadzhiev¹,

Corredig²,

Alexander³

2009

Colloids and Surfaces B: Biointerfaces

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“…In recent years, it has been employed in the investigation of destabilization mechanisms in food systems [3,27]. An exhaustive description of the equipment and theory can be found elsewhere [31].…”

Section: Light Scatteringmentioning

confidence: 99%

“…In recent years diffusing wave spectroscopy (DWS) has been employed to observe sol-gel transitions in milk without the need for dilution [7,8,25,27]. By better understanding the beginning stages of aggregation, we may be able to apply approaches such as selective homogenization to increase curd yields, improve body and texture of reduced-fat products and design novel dairy gels.…”

Section: Introductionmentioning

confidence: 99%

Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels

Titapiccolo

Alexander

Corredig

2010

Dairy Sci. Technol.

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-The present study investigated the renneting behaviour of casein micelles as influenced by the presence of fat globules. The gelation of skim milk, homogenized milk and homogenized milk with Tween 20 added was observed using diffusing wave spectroscopy and rheology. By adding Tween 20 to homogenized milk, it was possible to displace most of the milk protein from the oil/water interface and create a system with the same colloidal attributes as homogenized milk but with oil droplets with a very different interfacial composition, and relatively inert during rennetinduced aggregation. The primary phase of gelation was faster in homogenized milk compared to skim milk. Casein micelles were altered by the homogenization process which spreads them at the interface, making κ-casein more readily available. The addition of Tween 20 did not further affect the enzymatic activity on the micelles. However, the onset of gelation occurred earlier in homogenized milk with Tween 20 added, as the micelles aggregated at a lower level of proteolysis compared to homogenized milk. This work clearly showed that the gels formed in homogenized milk with and without Tween 20 have different physico-chemical properties, because of the different colloidal state of the filler particles.homogenized milk / polysorbate / rennet coagulation / diffusing wave spectroscopyRésumé -Agrégation induite par la présure de lait homogénéisé : impact de la présence de globules gras dans la structure des gels de caséine. Cette étude porte sur l'influence de la présence des globules gras sur le comportement des micelles de caséine après ajout de présure. Article published by EDP Sciences La gélification de lait écrémé, de lait homogénéisé et de lait homogénéisé additionné de Tween 20 a été observée par diffusion dynamique de la lumière et par rhéologie. En ajoutant du Tween 20 au lait homogénéisé, il était possible de déplacer la plupart des protéines adsorbées à l'interface huile/ eau et de créer un système avec les mêmes éléments colloïdaux que le lait homogénéisé mais avec des gouttelettes lipidiques ayant une composition à l'interface très différente et relativement inertes durant l'agrégation induite par la présure. La phase primaire de la gélification était plus rapide dans le lait homogénéisé en comparaison au lait écrémé. Les micelles de caséines étaient altérées par l'homogénéisation qui les disperse à l'interface, rendant les caséines kappa plus disponibles. L'addition de Tween 20 ne provoquait pas de modification supplémentaire de l'activité enzymatique sur les micelles. Cependant, le démarrage de la gélification apparaissait plus précocement dans le lait homogénéisé avec Tween 20, puisque les micelles s'agrégeaient à un niveau plus faible de protéolyse que celui du lait homogénéisé. Ces travaux montrent que les gels formés dans du lait homogénéisé additionné ou non de Tween 20 ont des propriétés physico-chimiques différentes, en raison de l'état colloïdal différent des particules de remplissage.lait homogénéisé / polysorbate / coagulation ...

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“…As expected from literature, raising the oil content up to 10% w/w increases the ratios η mix /η emul and G′ mix /G′ emul , and reduces tan δ as a consequence of the enhanced saliva-induced flocculation occurring in the system. The addition of polymers to the continuous phase and its effect on the stability of emulsions is extensively discussed in the emulsion literature in relation to creaming 51,[54][55][56] , flocculation [57][58][59] , and rheological characteristics 32,60 . By modulating the concentration of added polymer, which induces changes in the internal structure of the emulsions, the interaction between the droplets can be controlled.…”

Section: Discussionmentioning

confidence: 99%

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

et al. 2008

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In this paper, we studied the effect of saliva on the rheological properties of β-lactoglobulin-and lysozyme-stabilized emulsions, prepared at pH=6.7 in relation to variation of emulsions-and saliva-related parameters. The effect of oil-volume fraction (2.5% w/w to 10% w/w), salivary protein concentration (0.1 to 0.8 mg ml −1 ), and the use of both stimulated and unstimulated saliva was investigated. Viscosity and storage modulus were measured before (η emul and G′ emul , respectively) and after addition of saliva (η mix and G′ mix ). To better estimate the changes due to saliva-induced flocculation of the emulsions, the ratios η mix /η emul , G′ mix /G′ emul were calculated. In addition, tan δ (=the ratio of the loss and storage moduli) was investigated to evaluate the viscoelastic behavior of the emulsion/saliva mixtures. Increasing the oil-volume fraction and salivary protein concentration resulted in an increase in η mix /η emul and G′ mix /G′ emul , while a decrease in tan δ of the emulsion/ saliva mixtures is occurring. When compared with unstimulated saliva, mixing β-lactoglobulin-stabilized emulsions with stimulated saliva led to a reduction in η mix / η emul and G′ mix /G′ emul , and an augment of tan δ at all measured deformations. In case of lysozyme-stabilized emulsions, the use of stimulated saliva increased G′ mix / G′ emul for +<3 when compared to unstimulated saliva. The effect of stimulated saliva on the η mix /η emul and tan δ in this mixture is similar to that of unstimulated saliva. These results indicate that the influence of stimulated saliva on the rheological parameters of emulsion/saliva mixtures largely depends on the type of emulsions. To conclude, our findings demonstrate that the rheological behavior of emulsions upon mixing with saliva is greatly affected by both saliva and emulsion properties.

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The Application of Diffusing-Wave Spectroscopy to Monitor the Phase Behavior of Emulsion–Polysaccharide Systems

Cited by 48 publications

References 19 publications

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

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