naa a22 4500 510726321 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0745-x doi (NATIONALLICENCE)springer-10.1007/s11947-011-0745-x Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate-Chitosan Mixtures [Elektronische Daten] [Fang Yuan, Duoxia Xu, Xin Qi, Jian Zhao, Yanxiang Gao] The influence of high hydrostatic pressure (HHP) on the emulsifying properties of whey protein isolate (WPI) and chitosan mixtures in sunflower oil-in-water emulsion has been investigated at pH4.0. WPI and chitosan mixtures at various ratios were treated at pressure levels in the range of 0-600MPa for 10-30min. The emulsifying properties of the mixtures were analyzed by dynamic light scattering and a centrifugal sedimentation technique. HHP treatments of the mixtures resulted in improvement in their emulsifying properties, with the emulsions formed showing more than threefold reductions in droplet size, much more homogeneous droplet distribution, and better creaming stability. The higher the treatment pressure was, the smaller the droplet size and more stable the emulsions were, with those prepared with the mixtures treated at 600MPa showing no noticeable creaming after 30days of storage at ambient temperature. The ratio of WPI to chitosan and treatment time also affected the emulsification stability of the mixtures, with a WPI to chitosan ratio of 1:4 (w/w) and treatment time of 20min found to be the optimum conditions. These results showed that HHP could be a useful method for enhancing the emulsifying properties of protein-polysaccharide mixtures. Springer Science+Business Media, LLC, 2011 High hydrostatic pressure nationallicence Whey protein isolate-chitosan mixtures nationallicence Emulsifying properties nationallicence Multisample analytical centrifugation nationallicence Yuan Fang College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Box 112, 100083, Beijing, China aut Xu Duoxia College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Box 112, 100083, Beijing, China aut Qi Xin National Institute of Metrology, Beijing, China aut Zhao Jian School of Chemical Sciences and Engineering, The University of New South Wales, 2052, Sydney, NSW, Australia aut Gao Yanxiang College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Box 112, 100083, Beijing, China aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1024-1031 1935-5130 6:4<1024 2013 6 11947 https://doi.org/10.1007/s11947-011-0745-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0745-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yuan Fang College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Box 112, 100083, Beijing, China aut NATIONALLICENCE 700 1- Xu Duoxia College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Box 112, 100083, Beijing, China aut NATIONALLICENCE 700 1- Qi Xin National Institute of Metrology, Beijing, China aut NATIONALLICENCE 700 1- Zhao Jian School of Chemical Sciences and Engineering, The University of New South Wales, 2052, Sydney, NSW, Australia aut NATIONALLICENCE 700 1- Gao Yanxiang College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Box 112, 100083, Beijing, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1024-1031 1935-5130 6:4<1024 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer