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pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions
dc.contributor.author | Ruiz Álvarez, José María | |
dc.contributor.author | Castillo Santaella, Teresa del | |
dc.contributor.author | Maldonado Valderrama, Julia | |
dc.contributor.author | Guadix Escobar, Antonio María | |
dc.contributor.author | Guadix Escobar, Emilia María | |
dc.contributor.author | García Moreno, Pedro Jesús | |
dc.date.accessioned | 2021-10-18T11:55:20Z | |
dc.date.available | 2021-10-18T11:55:20Z | |
dc.date.issued | 2022-01 | |
dc.identifier.citation | J.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.uri | http://hdl.handle.net/10481/70938 | |
dc.description | This 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.abstract | This 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.sponsorship | Spanish Government CTQ2017-87076-R | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.subject | Fish oil-in-water emulsions | es_ES |
dc.subject | Protein hydrolysates | es_ES |
dc.subject | Emulsifier peptides | es_ES |
dc.subject | Interfacial tension | es_ES |
dc.subject | Interfacial dilatational rheology | es_ES |
dc.subject | Physical stability | es_ES |
dc.title | pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2021.107075 | |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |