Autor según el artículo: Güell, C.;Ferrando, M.;Trentin, A.;Schroën, K.

Departamento: Enginyeria Química

e-ISSN: 2077-0375

Autor/es de la URV: Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen

Palabras clave: Proteins Premix membrane emulsification Microfluidic devices Interfacial tension Emulsion premix membrane emulsification microfluidic devices interfacial tension emulsion

Resumen: 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.

Áreas temáticas: Química Process chemistry and technology Polymer science Materials science, multidisciplinary General materials science Filtration and separation Engineering, chemical Chemistry, physical Chemical engineering (miscellaneous)

Acceso a la licencia de uso: thttps://creativecommons.org/licenses/by/3.0/es/

ISSN: 20770375

Direcció de correo del autor: montse.ferrando@urv.cat carme.guell@urv.cat

Identificador del autor: 0000-0002-2076-4222 0000-0002-4566-5132

Fecha de alta del registro: 2023-02-22

Volumen de revista: 7

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.mdpi.com/2077-0375/7/2/19

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Membranes. 7 (2): Art.num. 19-

Referencia 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 del artículo: 10.3390/membranes7020019

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2017

Tipo de publicación: Journal Publications