Investigation of Rheological Characteristics and Stability of Emulsions Based on Pea, Soy, and Whey Proteins ®

• Autorzy: Szulc Karolina

Warianty tytułu

PL

Badanie właściwości reologicznych i stabilności emulsji na bazie białek grochu, soi i serwatki®

• Języki publikacji: EN

Abstrakty

EN

The article presents the results of research on the effect of the type and concentration of protein on the rheological properties and stability of O/W emulsions. The following proteins were used in the research: pea, soy and whey with a concentration of 0.5–10% in the water phase. The fat content of the emulsion was 20%. Studies have shown that among the tested proteins, pea protein provides the best emulsifying properties and emulsion stability even at low concentrations >0.5%. Moreover, it was found that the density, consistency coefficient and emulsion stability increased with increasing protein concentration.

PL

W artykule przedstawiono wyniki badań dotyczące wpływu rodzaju i stężenia białka na właściwości reologiczne i stabilność emulsji typu O/W. Do badań użyto białka: grochu, soi i serwatki o stężeniu 0,5-10% w fazie wodnej. Zawartość tłuszczu w emulsji stanowiła 20%. Badania wykazały, że spośród badanych białek białko grochu zapewnia najkorzystniejsze właściwości emulgujące oraz stabilność emulsji już w niskich stężeniach >0,5%. Ponadto stwierdzono, że wraz ze wzrostem stężenia białka następował wzrost gęstości, wskaźnika konsystencji oraz stabilności emulsji.

Słowa kluczowe

EN

emulsion stability; rheological properties; pea protein; soy protein; whey protein

PL

stabilność emulsji; właściwości reologiczne; białko grochu; białko soi; białko serwatkowe

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2022
• Tom: nr 1
• Strony: 76--82
• Opis fizyczny: Bibliogr. 22 poz., fig., rys., tab.

Twórcy

autor

Szulc Karolina

• Warsaw University of Life Sciences

• https://orcid.org/0000-0002-5171-8210

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).