Journal
JOURNAL OF FOOD ENGINEERING
Volume 339, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2022.111276
Keywords
High intensity ultrasound; Egg white protein; Emulsion; Rheology; Microstructure
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This study evaluated the impact of high-intensity ultrasound and different types of oil on the emulsion of egg white proteins. The results showed that increasing the sonication time improved the stability and microstructure of the emulsion, and sunflower oil exhibited the best emulsion stability.
This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, zeta-potential, particle size, rheology, viscosity, and interfacial tension. The results showed that extending the time of sonication considerably reduced particle size and interfacial tensions in emulsions. Additionally, increasing the sonication period reduced the viscosity and increased the elasticity of EWP emulsions. Moreover, results indicated sunflower oil had better emulsion stability than all oils. Ultrasound improved the microstructural of EWP emulsions. The droplet sizes of emulsions increased after heat treatment. Meanwhile, after 4 min of sonication, emulsions produced showed better stability against ionic strengths. The results confirmed that HIUS showed promising stabilized EWPs emulsions with different oils.
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