Título Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum
Autores SANTOS GARCÍA, JENIFER, Calero, Nuria , Guerrero, Antonio , Munoz, Jose
Publicación externa Si
Medio FOOD HYDROCOLLOIDS
Alcance Article
Naturaleza Científica
Cuartil JCR 1
Cuartil SJR 1
Impacto JCR 3.85800
Impacto SJR 1.80200
Fecha de publicacion 01/02/2015
ISI 345683700014
DOI 10.1016/j.foodhyd.2014.09.025
Abstract Despite potato protein is a great potential ingredient in food products due to its nutritional quality, it is not useful for the formation of sufficiently stable emulsions. For this reason, a widely used polysaccharide in the food industry, Guar gum, was added. The addition of guar gum to potato protein-based emulsions results in enhanced stability as demonstrated by the cooperative information provided by the combination of different techniques (rheology, optical microscopy and multiple light scattering). We established a relationship between a critical time for the onset of creaming and two rheological functions, namely the zero shear viscosity and the storage modulus. In addition, we propose a fast rheological method consisting of non-linear creep tests to detect shear-induced microstructural transitions. (C) 2014 Elsevier Ltd. All rights reserved.
Palabras clave Potato protein; Guar gum; High oleic sunflower; Rheology; Optical microscopy; Multiple light scattering
Miembros de la Universidad Loyola

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