dc.creator | Ladjal Ettoumi, Yakoub | es |
dc.creator | Chibane, Mohamed | es |
dc.creator | Romero García, Alberto | es |
dc.date.accessioned | 2018-11-13T18:54:21Z | |
dc.date.available | 2018-11-13T18:54:21Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Ladjal Ettoumi, Y., Chibane, M. y Romero García, A. (2016). Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. LWT - Food Science and Technology, 66, 260-266. | |
dc.identifier.issn | 0023-6438 | es |
dc.identifier.uri | https://hdl.handle.net/11441/80128 | |
dc.description | Postprint de http://freepaper.me/PDF/?pdfURL=aHR0cHM6Ly9mcmVlcGFwZXIubWUvbi9qNTdpWjNMejV0OXhlNzYxS1diN09BL1BERi85ZS85ZWIyMzBmYWU2ZWI1ZDg2OGIyM2FjM2U4MDA3NGEyNy5wZGY=&doi=10.1016/j.lwt.2015.10.051 | es |
dc.description.abstract | This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic
conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and
stability (droplet size distribution, flocculation, coalescence and creaming) were determined. The
microstructure of selected emulsions was also studied. Results indicated that emulsifying properties
(ability and stability) are dependent to protein concentration and highly sensitive to ionic strength. In
our conditions, the best emulsifying properties are found around 1.5% of protein, and at less than 50 mM
of NaCl. Clearly, ionic strength affects emulsions microstructure. Thus, this study indicated that pea,
chickpea and lentil proteins would have great potential as emulsifiers in acidic food formulations. | es |
dc.description.sponsorship | Universidad de Béjaia | es |
dc.description.sponsorship | Universidad de Sevilla | es |
dc.description.sponsorship | Microscopy Service (CITIUS-Universidad de Sevilla) | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | LWT - Food Science and Technology, 66, 260-266. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Acidic emulsions | es |
dc.subject | Legume protein | es |
dc.subject | Protein concentration | es |
dc.subject | Ionic strength | es |
dc.subject | Microstructure | es |
dc.title | Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ingeniería Química | es |
dc.relation.publisherversion | https://ac.els-cdn.com/S0023643815302693/1-s2.0-S0023643815302693-main.pdf?_tid=eb2aaf03-b2b2-427f-a798-d22ed661f956&acdnat=1541593719_df1dc61bfaece9eb09164b775cb4a4a6 | es |
dc.identifier.doi | 10.1016/j.lwt.2015.10.051 | es |
dc.contributor.group | Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes | es |
idus.format.extent | 7 p. | es |
dc.journaltitle | LWT - Food Science and Technology | es |
dc.publication.volumen | 66 | es |
dc.publication.initialPage | 260 | es |
dc.publication.endPage | 266 | es |
dc.identifier.sisius | 20851045 | es |