Application of lysozyme in formation of multilayer emulsion containing caseinate : Master of Food Technology, Massey University, Palmerston North, New Zealand
dc.contributor.author | Chen, Zhenghao | |
dc.date.accessioned | 2019-05-13T03:46:40Z | |
dc.date.available | 2019-05-13T03:46:40Z | |
dc.date.issued | 2018 | |
dc.description.abstract | The properties of oil-in-water emulsions stabilized by caseinate-lysozyme complexes were investigated. Complexes were prepared by the mixture of 0.8 wt.% sodium caseinate with various amounts of lysozyme (0-0.5% W/W) at neutral pH. The emulsions formed by the serum solutions were not stable at low lysozyme concentrations (0-0.2 % W/W), but were stable at high concentrations (0.3-0.5 % W/W). The effects of lysozyme on caseinate-stabilized O/W emulsions were studied. Multilayer emulsions (containing 0.4 wt.% caseinate and 0-0.5 wt.% lysozyme) were created by mixing a primary caseinate stabilized emulsion with lysozyme solutions. The emulsions were evaluated at pH 3.3 and 6.8. At neutral pH, the emulsions were stable in the initial presence of 0.1 wt.% lysozyme due to bridging flocculation, but unstable at high lysozyme concentration of 0.1-0.5 wt.% . In acidified emulsions, lysozyme had no effect on caseinate-stabilized emulsions. Therefore, at neutral pH, complexes formed with high caseinate-lysozyme ratio could not create stable emulsions. On the other hand, caseinate-stabilized emulsions could only stay stable when the lysozyme to caseinate weight ratio was 1:2. | en_US |
dc.identifier.uri | http://hdl.handle.net/10179/14596 | |
dc.language.iso | en | en_US |
dc.publisher | Massey University | en_US |
dc.rights | The Author | en_US |
dc.subject | Emulsions | en_US |
dc.subject | Analysis | en_US |
dc.subject | Casein | en_US |
dc.subject | Lysozyme | en |
dc.title | Application of lysozyme in formation of multilayer emulsion containing caseinate : Master of Food Technology, Massey University, Palmerston North, New Zealand | en_US |
dc.type | Thesis | en_US |
massey.contributor.author | Chen, Zhenghao | |
thesis.degree.discipline | Food Technology | en_US |
thesis.degree.level | Masters | en_US |
thesis.degree.name | Master of Food Technology (MFoodTech) | en_US |
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