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Effect of xanthan gum addition on wh...

Sun, Changhui.

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Effect of xanthan gum addition on whey protein isolate stabilized emulsions.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of xanthan gum addition on whey protein isolate stabilized emulsions./
Author:	Sun, Changhui.
Description:	267 p.
Notes:	Adviser: Sundaram Gunasekaran.
Contained By:	Dissertation Abstracts International67-09B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3234864
ISBN:	9780542888441

Effect of xanthan gum addition on whey protein isolate stabilized emulsions.
Sun, Changhui.

Effect of xanthan gum addition on whey protein isolate stabilized emulsions. - 267 p.

Adviser: Sundaram Gunasekaran.

Thesis (Ph.D.)--The University of Wisconsin - Madison, 2006.

Omega (o) -3 polyunsaturated fatty acids were successfully incorporated into whey protein isolate/xanthan gum (WPI/XG) stabilized system to form oil-in-water (O/W) emulsions. The physicochemical properties of the O/W emulsions were systematically investigated as functions of composition (WPI concentration, XG concentration, and oil phase volume fraction) and environmental conditions (pH, heat treatments, addition of CaCl2, and EDTA).

ISBN: 9780542888441Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of xanthan gum addition on whey protein isolate stabilized emulsions.
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020 $a 9780542888441
035 $a (UMI)AAI3234864
035 $a AAI3234864
040 $a UMI $c UMI
100 1 $a Sun, Changhui. $3 1269255
245 1 0 $a Effect of xanthan gum addition on whey protein isolate stabilized emulsions.
300 $a 267 p.
500 $a Adviser: Sundaram Gunasekaran.
500 $a Source: Dissertation Abstracts International, Volume: 67-09, Section: B, page: 4773.
502 $a Thesis (Ph.D.)--The University of Wisconsin - Madison, 2006.
520 $a Omega (o) -3 polyunsaturated fatty acids were successfully incorporated into whey protein isolate/xanthan gum (WPI/XG) stabilized system to form oil-in-water (O/W) emulsions. The physicochemical properties of the O/W emulsions were systematically investigated as functions of composition (WPI concentration, XG concentration, and oil phase volume fraction) and environmental conditions (pH, heat treatments, addition of CaCl2, and EDTA).
520 $a Emulsion properties (droplet size and surface charge) were measured by particle size analyzer and zeta potential test. Emulsion instabilities (creaming index and lipid oxidation) were studied by visual observation of creaming heights and measuring hydroperoxide and anisidine values. Microstructure and rheological properties of the emulsions were investigated using confocal laser scanning microscopy (CLSM) and small amplitude oscillatory shear (SAOS). Power-law model was applied to fit the emulsion flow curves. Hill model was used to fit the creaming index vs. storage time curve to estimate the maximum creaming index and storage time at half-maximal of creaming index.
520 $a WPI concentration influenced emulsion properties and oxidative stability due to its emulsifying and antioxidant properties. XG concentration significantly affected emulsion creaming and lipid oxidation because XG concentration determined the extent of depletion flocculation and emulsion viscosity. Oil phase volume fraction played a dominant role in creaming stability and emulsion viscosity due to the effect of packing fraction.
520 $a Emulsions prepared at pH 7 were more stable than those prepared at pH 3 due to electrostatic repulsion at pH 7. Ca2+ is nearly always present in food products as a nutritional ingredient. CaCl2 desirably increased creaming stability of the emulsions due to effect of Ca2+ . EDTA greatly inhibited lipid oxidation of o-3 PUFAs due to the chelating effect. Studies on the effect of heat stability on physicochemical properties of the emulsions indicated that non-covalent interactions including hydrogen bonding, hydrophobic effect, and electrostatic interaction were responsible for droplet aggregation upon shorter heating time and lower heating temperature; and intermolecular disulfide bonds were involved in polymerization and formation of protein network upon longer heating time and higher heating temperature.
590 $a School code: 0262.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a The University of Wisconsin - Madison. $3 626640
773 0 $t Dissertation Abstracts International $g 67-09B.
790 $a 0262
790 1 0 $a Gunasekaran, Sundaram, $e advisor
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3234864