Articles producció científica> Enginyeria Química

Apparent interfacial tension effects in protein stabilized emulsions prepared with microstructured systems

  • Dades identificatives

    Identificador: imarina:5130933
    Autors:
    Güell, C.Ferrando, M.Trentin, A.Schroën, K.
    Resum:
    Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we investigate premix membrane emulsification and use the Ohnesorge number to derive a scaling relation for emulsions prepared with whey protein, bovine serum albumin (BSA), and a standard emulsifier Tween 20, at various concentrations (0.1%, 0.5%, 1.25% and 2%). In the Ohnesorge number, viscous, inertia, and interfacial tension forces are captured, and most of the parameters can be measured with great accuracy, with the exception of the interfacial tension. We used microfluidic Y-junctions to estimate the apparent interfacial tension at throughputs comparable to those in premix emulsification, and found a unifying relation. We next used this relation to plot the Ohnesorge number versus P-ratio defined as the applied pressure over the Laplace pressure of the premix droplet. The measured values all showed a decreasing Ohnesorge number at increasing P-ratio; the differences between regular surfactants and proteins being systematic. The surfactants were more efficient in droplet size reduction, and it is expected that the differences were caused by the complex behavior of proteins in the interface (visco-elastic film formation). The differences between BSA and whey protein were relatively small, and their behavior coincided with that of low Tween concentration (0.1%), which deviated from the behavior at higher concentrations.
  • Altres:

    Autor segons l'article: Güell, C.;Ferrando, M.;Trentin, A.;Schroën, K.
    Departament: Enginyeria Química
    e-ISSN: 2077-0375
    Autor/s de la URV: Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
    Paraules clau: Proteins Premix membrane emulsification Microfluidic devices Interfacial tension Emulsion premix membrane emulsification microfluidic devices interfacial tension emulsion
    Resum: Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we investigate premix membrane emulsification and use the Ohnesorge number to derive a scaling relation for emulsions prepared with whey protein, bovine serum albumin (BSA), and a standard emulsifier Tween 20, at various concentrations (0.1%, 0.5%, 1.25% and 2%). In the Ohnesorge number, viscous, inertia, and interfacial tension forces are captured, and most of the parameters can be measured with great accuracy, with the exception of the interfacial tension. We used microfluidic Y-junctions to estimate the apparent interfacial tension at throughputs comparable to those in premix emulsification, and found a unifying relation. We next used this relation to plot the Ohnesorge number versus P-ratio defined as the applied pressure over the Laplace pressure of the premix droplet. The measured values all showed a decreasing Ohnesorge number at increasing P-ratio; the differences between regular surfactants and proteins being systematic. The surfactants were more efficient in droplet size reduction, and it is expected that the differences were caused by the complex behavior of proteins in the interface (visco-elastic film formation). The differences between BSA and whey protein were relatively small, and their behavior coincided with that of low Tween concentration (0.1%), which deviated from the behavior at higher concentrations.
    Àrees temàtiques: Química Process chemistry and technology Polymer science Materials science, multidisciplinary General materials science Filtration and separation Engineering, chemical Chemistry, physical Chemical engineering (miscellaneous)
    Accès a la llicència d'ús: thttps://creativecommons.org/licenses/by/3.0/es/
    ISSN: 20770375
    Adreça de correu electrònic de l'autor: carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat
    Identificador de l'autor: 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222
    Data d'alta del registre: 2024-09-07
    Volum de revista: 7
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.mdpi.com/2077-0375/7/2/19
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Membranes. 7 (2): Art.num. 19-
    Referència de l'ítem segons les normes APA: Güell, C.;Ferrando, M.;Trentin, A.;Schroën, K. (2017). Apparent interfacial tension effects in protein stabilized emulsions prepared with microstructured systems. Membranes, 7(2), Art.num. 19-. DOI: 10.3390/membranes7020019
    DOI de l'article: 10.3390/membranes7020019
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2017
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Chemical Engineering (Miscellaneous),Chemistry, Physical,Engineering, Chemical,Filtration and Separation,Materials Science, Multidisciplinary,Polymer Science,Process Chemistry and Technology
    Proteins
    Premix membrane emulsification
    Microfluidic devices
    Interfacial tension
    Emulsion
    premix membrane emulsification
    microfluidic devices
    interfacial tension
    emulsion
    Química
    Process chemistry and technology
    Polymer science
    Materials science, multidisciplinary
    General materials science
    Filtration and separation
    Engineering, chemical
    Chemistry, physical
    Chemical engineering (miscellaneous)
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