Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating
In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant hig...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Li, Weifeng [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Schlagwörter: |
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| Umfang: |
6 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:75 ; year:2017 ; pages:460-465 ; extent:6 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2016.09.025 |
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| 245 | 1 | 0 | |a Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating |
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| 520 | |a In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. | ||
| 520 | |a In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. | ||
| 650 | 7 | |a Porcine plasma protein |2 Elsevier | |
| 650 | 7 | |a Heating |2 Elsevier | |
| 650 | 7 | |a pH |2 Elsevier | |
| 650 | 7 | |a Gel-like emulsion |2 Elsevier | |
| 700 | 1 | |a Huang, Mengmeng |4 oth | |
| 700 | 1 | |a Wang, Peng |4 oth | |
| 700 | 1 | |a Xu, Xinglian |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2016.09.025 doi GBVA2017021000010.pica (DE-627)ELV020580029 (ELSEVIER)S0023-6438(16)30587-4 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Li, Weifeng verfasserin aut Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating 2017transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. Porcine plasma protein Elsevier Heating Elsevier pH Elsevier Gel-like emulsion Elsevier Huang, Mengmeng oth Wang, Peng oth Xu, Xinglian oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:75 year:2017 pages:460-465 extent:6 https://doi.org/10.1016/j.lwt.2016.09.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 75 2017 460-465 6 045F 660 |
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10.1016/j.lwt.2016.09.025 doi GBVA2017021000010.pica (DE-627)ELV020580029 (ELSEVIER)S0023-6438(16)30587-4 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Li, Weifeng verfasserin aut Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating 2017transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. Porcine plasma protein Elsevier Heating Elsevier pH Elsevier Gel-like emulsion Elsevier Huang, Mengmeng oth Wang, Peng oth Xu, Xinglian oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:75 year:2017 pages:460-465 extent:6 https://doi.org/10.1016/j.lwt.2016.09.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 75 2017 460-465 6 045F 660 |
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10.1016/j.lwt.2016.09.025 doi GBVA2017021000010.pica (DE-627)ELV020580029 (ELSEVIER)S0023-6438(16)30587-4 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Li, Weifeng verfasserin aut Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating 2017transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. Porcine plasma protein Elsevier Heating Elsevier pH Elsevier Gel-like emulsion Elsevier Huang, Mengmeng oth Wang, Peng oth Xu, Xinglian oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:75 year:2017 pages:460-465 extent:6 https://doi.org/10.1016/j.lwt.2016.09.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 75 2017 460-465 6 045F 660 |
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10.1016/j.lwt.2016.09.025 doi GBVA2017021000010.pica (DE-627)ELV020580029 (ELSEVIER)S0023-6438(16)30587-4 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Li, Weifeng verfasserin aut Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating 2017transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. Porcine plasma protein Elsevier Heating Elsevier pH Elsevier Gel-like emulsion Elsevier Huang, Mengmeng oth Wang, Peng oth Xu, Xinglian oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:75 year:2017 pages:460-465 extent:6 https://doi.org/10.1016/j.lwt.2016.09.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 75 2017 460-465 6 045F 660 |
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10.1016/j.lwt.2016.09.025 doi GBVA2017021000010.pica (DE-627)ELV020580029 (ELSEVIER)S0023-6438(16)30587-4 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Li, Weifeng verfasserin aut Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating 2017transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. Porcine plasma protein Elsevier Heating Elsevier pH Elsevier Gel-like emulsion Elsevier Huang, Mengmeng oth Wang, Peng oth Xu, Xinglian oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:75 year:2017 pages:460-465 extent:6 https://doi.org/10.1016/j.lwt.2016.09.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 75 2017 460-465 6 045F 660 |
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Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). 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Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating |
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In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. |
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In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. |
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In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96.97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5. |
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