Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/23479 |
Resumo: | Mixtures of animal and vegetable proteins were used to stabilize oil-in-water emulsions of a meat rich filling. Collagen and pea protein, combined in different proportions for a total protein of 9 g/100 g were used to prepare oil-water emulsions, to develop a new meat product. Texture and rheological parameters were measured to evaluate the behavior of the emulsions. Temperature sweeps from 20 to 90 ○C and back (0.5 K/min) were applied and the impact on emulsions structure was monitored, in the rheometer, through the changes on the viscoelastic properties. All the mixtures studied exhibited a shear-thinning flow behavior and showed different viscoelastic properties. The tested systems, exhibited an increase of both viscoelastic moduli on cooling from 90 to 20 ○C, where the storage modulus is always higher than the loss modulus. This increase in viscoelastic functions should result from intermolecular hydrophobic driven cross-linking as well as some hydrogen bonds and physical entanglements between proteins molecules on gel formation induced by the heating/cooling cycles. The 3:1 mixture of collagen and pea protein showed to be a potential formulation for the new meat-product development, as it shows texture values and rheological features according to product specifications |
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Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processingoil-in-water emulsionsanimal proteinvegetable proteinrheological behaviorindustrial processingMixtures of animal and vegetable proteins were used to stabilize oil-in-water emulsions of a meat rich filling. Collagen and pea protein, combined in different proportions for a total protein of 9 g/100 g were used to prepare oil-water emulsions, to develop a new meat product. Texture and rheological parameters were measured to evaluate the behavior of the emulsions. Temperature sweeps from 20 to 90 ○C and back (0.5 K/min) were applied and the impact on emulsions structure was monitored, in the rheometer, through the changes on the viscoelastic properties. All the mixtures studied exhibited a shear-thinning flow behavior and showed different viscoelastic properties. The tested systems, exhibited an increase of both viscoelastic moduli on cooling from 90 to 20 ○C, where the storage modulus is always higher than the loss modulus. This increase in viscoelastic functions should result from intermolecular hydrophobic driven cross-linking as well as some hydrogen bonds and physical entanglements between proteins molecules on gel formation induced by the heating/cooling cycles. The 3:1 mixture of collagen and pea protein showed to be a potential formulation for the new meat-product development, as it shows texture values and rheological features according to product specificationsElsevierRepositório da Universidade de LisboaGraça, CarlaRaymundo, AnabelaSousa, Isabel2022-02-14T11:16:52Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttp://hdl.handle.net/10400.5/23479engGraça, C., Raymundo, A. and Sousa, I. (2016). Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing. LWT - Food Science and Technology, 74, 263-27010.1016/j.lwt.2016.07.055info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:53:03Zoai:www.repository.utl.pt:10400.5/23479Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:42.744628Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing |
title |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing |
spellingShingle |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing Graça, Carla oil-in-water emulsions animal protein vegetable protein rheological behavior industrial processing |
title_short |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing |
title_full |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing |
title_fullStr |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing |
title_full_unstemmed |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing |
title_sort |
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing |
author |
Graça, Carla |
author_facet |
Graça, Carla Raymundo, Anabela Sousa, Isabel |
author_role |
author |
author2 |
Raymundo, Anabela Sousa, Isabel |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Graça, Carla Raymundo, Anabela Sousa, Isabel |
dc.subject.por.fl_str_mv |
oil-in-water emulsions animal protein vegetable protein rheological behavior industrial processing |
topic |
oil-in-water emulsions animal protein vegetable protein rheological behavior industrial processing |
description |
Mixtures of animal and vegetable proteins were used to stabilize oil-in-water emulsions of a meat rich filling. Collagen and pea protein, combined in different proportions for a total protein of 9 g/100 g were used to prepare oil-water emulsions, to develop a new meat product. Texture and rheological parameters were measured to evaluate the behavior of the emulsions. Temperature sweeps from 20 to 90 ○C and back (0.5 K/min) were applied and the impact on emulsions structure was monitored, in the rheometer, through the changes on the viscoelastic properties. All the mixtures studied exhibited a shear-thinning flow behavior and showed different viscoelastic properties. The tested systems, exhibited an increase of both viscoelastic moduli on cooling from 90 to 20 ○C, where the storage modulus is always higher than the loss modulus. This increase in viscoelastic functions should result from intermolecular hydrophobic driven cross-linking as well as some hydrogen bonds and physical entanglements between proteins molecules on gel formation induced by the heating/cooling cycles. The 3:1 mixture of collagen and pea protein showed to be a potential formulation for the new meat-product development, as it shows texture values and rheological features according to product specifications |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2016-01-01T00:00:00Z 2022-02-14T11:16:52Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/23479 |
url |
http://hdl.handle.net/10400.5/23479 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Graça, C., Raymundo, A. and Sousa, I. (2016). Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing. LWT - Food Science and Technology, 74, 263-270 10.1016/j.lwt.2016.07.055 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/vnd.openxmlformats-officedocument.wordprocessingml.document |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131171118907392 |