A STUDY ON THE EFFECT OF MANNOPROTEIN EXTRACTED FROM KLUYVEROMYCES MARXIANUSON THE QUALITY ATTRIBUTES AND STABILITY OF OIL-IN-WATER EMULSION

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MOHAMMADZADEH JALAL; TABATABAEI FARIDEH; MORTAZAVI ALI; KADKHODAEE RASSOUL; KOOCHEKI ARASH

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:4 Page(s): 331-346

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Title

A STUDY ON THE EFFECT OF MANNOPROTEIN EXTRACTED FROM KLUYVEROMYCES MARXIANUSON THE QUALITY ATTRIBUTES AND STABILITY OF OIL-IN-WATER EMULSION

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Keywords

EMULSION PROPERTIESQ2

FLOW BEHAVIORQ2

KLUYVEROMYCES MARXIANUS YEASTQ2

MANNOPROTEINQ2

Abstract

Mannoprotein is a glycoprotein consistency of a poly mannose backbone covalently attached to a protein moity. It was extracted and purified from the cell wall ofKluyveromyces marxianus yeast. After having determined a number of its properties, the influence of MANNOPROTEIN (0.25, 0.5, 0.75, 1, 1.25 and 1.5 % W/V) on the formation and stability of ultrasonically prepared emulsion (ratio 20: 80 % W/W) was studied and changes in the quality attributes of samples during 1, 7, 14, 21 and 28 days were monitered. The results indicated that surface and interfacial tensions decreased significantly by increasing MANNOPROTEIN from 0.25 to 1.25%. The Surface electrical charge of dropes, however, increased with concentration. The drop size distribution curves were found to be monomodal for all samples and appeared noticeably sharp at 1.25%. Storage of emulsions samples for a period of four weeks led to a significant increase in the size of droplets particularly in the samples containing 0.25 until 1% MANNOPROTEIN, whilenegligible changes were observed of higher concentration. The results rheological flow properties were showed increasing MANNOPROTEIN concentration leading to decreased FLOW BEHAVIOR index and increased the apparent viscosity and consistency index of all samples. In addition, the FLOW BEHAVIOR of emulsion samples were had to be non-newtonian and shearthinning.

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APA: Copy

MOHAMMADZADEH, JALAL, TABATABAEI, FARIDEH, MORTAZAVI, ALI, KADKHODAEE, RASSOUL, & KOOCHEKI, ARASH. (2014). A STUDY ON THE EFFECT OF MANNOPROTEIN EXTRACTED FROM KLUYVEROMYCES MARXIANUSON THE QUALITY ATTRIBUTES AND STABILITY OF OIL-IN-WATER EMULSION. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(4), 331-346. SID. https://sid.ir/paper/233946/en

Vancouver: Copy

MOHAMMADZADEH JALAL, TABATABAEI FARIDEH, MORTAZAVI ALI, KADKHODAEE RASSOUL, KOOCHEKI ARASH. A STUDY ON THE EFFECT OF MANNOPROTEIN EXTRACTED FROM KLUYVEROMYCES MARXIANUSON THE QUALITY ATTRIBUTES AND STABILITY OF OIL-IN-WATER EMULSION. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(4):331-346. Available from: https://sid.ir/paper/233946/en

IEEE: Copy

JALAL MOHAMMADZADEH, FARIDEH TABATABAEI, ALI MORTAZAVI, RASSOUL KADKHODAEE, and ARASH KOOCHEKI, “A STUDY ON THE EFFECT OF MANNOPROTEIN EXTRACTED FROM KLUYVEROMYCES MARXIANUSON THE QUALITY ATTRIBUTES AND STABILITY OF OIL-IN-WATER EMULSION,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 4, pp. 331–346, 2014, [Online]. Available: https://sid.ir/paper/233946/en

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