Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs

Simple item page
dc.citation.issue1
dc.citation.volume19
dc.contributor.authorYang Z
dc.contributor.authorCheng L
dc.date.accessioned2024-04-28T23:17:18Z
dc.date.accessioned2024-07-25T06:41:07Z
dc.date.available2023-10-13
dc.date.available2024-04-28T23:17:18Z
dc.date.available2024-07-25T06:41:07Z
dc.date.issued2024-03
dc.description.abstractUltrasonication (20 kHz, 19.9 W/10 mL sample) was used to form O/W emulsions stabilised by quinoa protein isolate (QPI) particles at 3 wt%. Effects of pH (3, 5, 7, 9) and oil volume fractions (20%, 40%, and 60%) on rheological properties and microstructural characteristics of emulsions were investigated. All emulsions show viscoelastic behaviours and form a network structure comprising aggregated oil droplets and QPI particles. Emulsions stabilised by QPI at pH 5 showed largest droplet sizes and lowest gel strength due to extensive aggregation of proteins around the isoelectric point (pI ~ 4.5). The gel strength (G´(1 Hz)) were enhanced when the oil volume fraction increased and reached ~ 1100–1350 Pa at 60% oil volume fraction at different pH. This could be attributed to a tighter packing of oil droplets at 60% oil. Confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) revealed that interdroplets bridging and voids filling of QPI particles between oil droplets are critical in formation of aggregated emulsions network. Emulsions stabilised by QPI at pH 7 and 9 possessed thinner interfacial layers compared to those at pH 3 and 5. Finally, this study shows a potential of using ultrasonication to prepare gel-like emulsions stabilised by QPI, broadening applications of quinoa proteins in making dairy substitutes with semi-solid textural characteristics.
dc.description.confidentialfalse
dc.edition.editionMarch 2024
dc.format.pagination160-171
dc.identifier.citationYang Z, Cheng L. (2024). Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs. Food Biophysics. 19. 1. (pp. 160-171).
dc.identifier.doi10.1007/s11483-023-09812-8
dc.identifier.eissn1557-1866
dc.identifier.elements-typejournal-article
dc.identifier.issn1557-1858
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70673
dc.languageEnglish
dc.publisherSpringer Science+Business Media, LLC
dc.publisher.urihttps://link.springer.com/article/10.1007/s11483-023-09812-8
dc.relation.isPartOfFood Biophysics
dc.rights(c) The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectEmulsion gels
dc.subjectHigh intensity ultrasound
dc.subjectViscoelasticity
dc.subjectMicrostructures
dc.subjectQuinoa protein isolates
dc.titleImpact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs
dc.typeJournal article
pubs.elements-id480827
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Published version
Size:
2.12 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Journal Articles