INFLUENCE OF PH, SALT AND TEMPERATURE ON THE QUALITY ATTRIBUTES OF OIL-IN-WATER EMULSION PREPARED BY MANNOPROTEIN OF KLUYVEROMYCES MARXIANUS YEAST

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MOHAMMADZADEH JALAL; KADKHODAEE RASSOUL; MORTAZAVI ALI; TABATABAEE YAZDI FARIDEH; KOOCHEKI ARASH

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Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:1 Page(s): 73-86

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Title

INFLUENCE OF PH, SALT AND TEMPERATURE ON THE QUALITY ATTRIBUTES OF OIL-IN-WATER EMULSION PREPARED BY MANNOPROTEIN OF KLUYVEROMYCES MARXIANUS YEAST

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Keywords

EMULSION PROPERTIESQ2

ENVIRONMENTAL STRESSESQ2

KLUYVEROMYCES MARXIANUS YEASTQ2

MANNOPROTEIN/MANNANQ2

Abstract

Mannoprotein/Mannan is a glycoprotein consists of a poly mannose backbone covalently attached to a protein moiety. It was extracted and purified from the cell wall of KLUYVEROMYCES MARXIANUS YEAST. As for preparing a stable food emulsion, understanding the interaction between the components and their impact on the quality of the emulsion is very important. Therefore, in this study the effect of ENVIRONMENTAL STRESSES on some quality attributes of emulsions prepared with mannoprotein (20% w/w of the oil phase) at different conditions with varying pH (3 to 9), sodium chloride (0 to 500 mM) and temperature (30 to 90oC for 20 min) was investigated. Characteristics such as emulsion droplet diameter, zeta potential, viscosity and flow behavior in comparison with whey protein concentrate was measured. The results indicated that increasing droplet size, viscosity and flow behavior emulsion mannoprotein changes in pH 5 to 9, 500 mM salt concentration and temperatures 30 to 90oC was not significant (P<0.05). Results also showed despite the significant changes in surface charge droplets, stability of mannoprotein emulsions against environmental stress is due to the significant effect steric repulsion of poly mannose chains in addition to the electrostatic repulsion.

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APA: Copy

MOHAMMADZADEH, JALAL, KADKHODAEE, RASSOUL, MORTAZAVI, ALI, TABATABAEE YAZDI, FARIDEH, & KOOCHEKI, ARASH. (2016). INFLUENCE OF PH, SALT AND TEMPERATURE ON THE QUALITY ATTRIBUTES OF OIL-IN-WATER EMULSION PREPARED BY MANNOPROTEIN OF KLUYVEROMYCES MARXIANUS YEAST. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(1), 73-86. SID. https://sid.ir/paper/233932/en

Vancouver: Copy

MOHAMMADZADEH JALAL, KADKHODAEE RASSOUL, MORTAZAVI ALI, TABATABAEE YAZDI FARIDEH, KOOCHEKI ARASH. INFLUENCE OF PH, SALT AND TEMPERATURE ON THE QUALITY ATTRIBUTES OF OIL-IN-WATER EMULSION PREPARED BY MANNOPROTEIN OF KLUYVEROMYCES MARXIANUS YEAST. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(1):73-86. Available from: https://sid.ir/paper/233932/en

IEEE: Copy

JALAL MOHAMMADZADEH, RASSOUL KADKHODAEE, ALI MORTAZAVI, FARIDEH TABATABAEE YAZDI, and ARASH KOOCHEKI, “INFLUENCE OF PH, SALT AND TEMPERATURE ON THE QUALITY ATTRIBUTES OF OIL-IN-WATER EMULSION PREPARED BY MANNOPROTEIN OF KLUYVEROMYCES MARXIANUS YEAST,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 1, pp. 73–86, 2016, [Online]. Available: https://sid.ir/paper/233932/en

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