Repositori institucional URV
| URV's Author/s: | Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen |
| Author, as appears in the article.: | Güell, C.;Ferrando, M.;Trentin, A.;Schroën, K. |
| Author's mail: | carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat |
| Author identifier: | 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222 |
| Journal publication year: | 2017 |
| Publication Type: | Journal Publications |
| ISSN: | 20770375 |
| e-ISSN: | 2077-0375 |
| 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 |
| Papper original source: | Membranes. 7 (2): Art.num. 19- |
| Abstract: | 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. |
| Article's DOI: | 10.3390/membranes7020019 |
| Link to the original source: | https://www.mdpi.com/2077-0375/7/2/19 |
| Papper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | thttps://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Enginyeria Química |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | Química Process chemistry and technology Polymer science Materials science, multidisciplinary General materials science Filtration and separation Engineering, chemical Chemistry, physical Chemical engineering (miscellaneous) |
| Keywords: | Proteins Premix membrane emulsification Microfluidic devices Interfacial tension Emulsion premix membrane emulsification microfluidic devices interfacial tension emulsion |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2024-09-07 |
| Journal volume: | 7 |
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