Repositori institucional URV
| Autor/es de la URV: | Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen |
| Autor según el artículo: | Güell, C.;Ferrando, M.;Trentin, A.;Schroën, K. |
| Direcció de correo del autor: | carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat |
| Identificador del autor: | 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222 |
| Año de publicación de la revista: | 2017 |
| Tipo de publicación: | Journal Publications |
| ISSN: | 20770375 |
| e-ISSN: | 2077-0375 |
| 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 |
| Referencia al articulo segun fuente origial: | Membranes. 7 (2): Art.num. 19- |
| 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. |
| DOI del artículo: | 10.3390/membranes7020019 |
| Enlace a la fuente original: | https://www.mdpi.com/2077-0375/7/2/19 |
| Versión del articulo depositado: | info:eu-repo/semantics/publishedVersion |
| Acceso a la licencia de uso: | thttps://creativecommons.org/licenses/by/3.0/es/ |
| Departamento: | Enginyeria Química |
| URL Documento de licencia: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| 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) |
| Palabras clave: | Proteins Premix membrane emulsification Microfluidic devices Interfacial tension Emulsion premix membrane emulsification microfluidic devices interfacial tension emulsion |
| Entidad: | Universitat Rovira i Virgili |
| Fecha de alta del registro: | 2024-09-07 |
| Volumen de revista: | 7 |
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| Archivo | Descripción | Formato | |
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| DocumentPrincipal | DocumentPrincipal | application/pdf |
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