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dc.contributor.authorRuiz Álvarez, José María
dc.contributor.authorCastillo Santaella, Teresa del 
dc.contributor.authorMaldonado Valderrama, Julia 
dc.contributor.authorGuadix Escobar, Antonio María 
dc.contributor.authorGuadix Escobar, Emilia María 
dc.contributor.authorGarcía Moreno, Pedro Jesús 
dc.date.accessioned2021-10-18T11:55:20Z
dc.date.available2021-10-18T11:55:20Z
dc.date.issued2022-01
dc.identifier.citationJ.M. Ruiz-Alvarez et al. pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions. Food Hydrocolloids 122 (2022) 107075 [https://doi.org/10.1016/j.foodhyd.2021.107075]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/70938
dc.descriptionThis work was funded by the project CTQ2017-87076-R from the Spanish Ministry of Science and Innovation. Julia Maldonado-Valderrama and Teresa del Castillo-Santaella acknowledge financialsupport from project RTI2018-101309-B-C21. The authors are also very grateful to F. Javier Espejo-Carpio and Marta Padial-Dominguez for providing the whey and blue whiting protein hydrolysates. Funding for open access charge: Universidad de Granada/CBUA.es_ES
dc.description.abstractThis work investigates the influence of the interfacial properties of whey protein (WPH) and blue whiting protein (BPH) hydrolysates on the physical stability of fish oil-in-water emulsions stabilized with these hydrolysates at pH 2 or 8. Measurements of interfacial tension and dilatational rheology confirmed that pH is a key factor affecting these interfacial properties of WPH and BPH. WPH, when tested at 1 and 10 mg/mL, showed a higher interfacial activity at pH 8 when compared to pH 2 or to BPH at pH 8 or 2, despite having a lower protein content. Moreover, when tested at 0.1 and 1 mg/mL, the dilatational modulus of WPH was significantly higher at pH 8 than at pH 2. These findings correlate with the formation of smaller oil droplets and a more resistant interfacial peptide layer for WPH at pH 8, hence explaining the improved physical stability of the 5% fish oil-in water emulsion stabilized with WPH at pH 8. BPH did not show significant differences in interfacial activity with pH but exhibited significantly higher dilatational elasticity and viscosity at pH 2 compared to pH 8 (when measured at 0.1 mg/mL and 0.01 or 0.1 Hz). This correlates with the formation of stable 5% fish oil-in-water emulsions with BPH at pH 2 but not at pH 8.es_ES
dc.description.sponsorshipSpanish Government CTQ2017-87076-Res_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectFish oil-in-water emulsionses_ES
dc.subjectProtein hydrolysateses_ES
dc.subjectEmulsifier peptideses_ES
dc.subjectInterfacial tensiones_ES
dc.subjectInterfacial dilatational rheologyes_ES
dc.subjectPhysical stabilityes_ES
dc.titlepH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsionses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1016/j.foodhyd.2021.107075
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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