New insights about flocculation process in sodium caseinate-stabilized emulsions

HUCK IRIART CRISTIAN; MONTES DE OCA-AVAKOS JUAN M.; HERRERA MARÍA LIDIA; CANDAL R.J.; PINTO DE OLIVEIRA CRISTIANO; LINARES TORRIANI IRIS

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 89 p. 338 - 346

0963-9969

Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, andwith or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used toprepare emulsions: ultraturrax homogenization or further homogenization by ultrasound. Emulsions with dropletswith diameters above (coarse) or below (fine) 1 μm were obtained. Emulsions were analyzed for droplet sizedistribution by static light scattering (SLS), stability by Turbiscan, and structure by confocal laser scanning microscopy(CLSM) and small angle X-ray scattering (SAXS). SAXS data were fitted by a theoretical model that considereda system composed of poly dispersed spheres with repulsive interaction and presence of aggregates.Flocculation behavior was caused by the self-assembly properties of NaCas, but the process was more closely relatedto interfacial protein content than micelles concentration in the aqueous phase. The results indicated thatcasein aggregation was strongly affected by disaccharide addition, hydrophobic interaction of the emulsion droplets,and interactions among interfacial protein molecules. The structural changes detected in the protein micellesin different environments allowed understanding the macroscopic physical behavior observed in concentratedNaCas emulsions