Depletion-flocculation in oil-in-water emulsions using fibrillar protein assemblies.
This paper shows that low concentrations of beta-lactoglobulin fibrils can induce depletion-flocculation in beta-lactoglobulin-stabilized oil-in-water emulsions. The minimum required fibril concentration for flocculation was determined experimentally for fibril lengths of about 3 and 0.1 microm. The minimum fibril concentration for flocculation is two orders of magnitude higher for the short fibrils than for the long ones. These experimental results correspond well with a theoretical prediction based on a model of spinodal decomposition. In addition, rheological measurements were performed, verifying that flocculation was induced by a depletion mechanism. The results of this study show that the minimum concentration required for depletion-flocculation can be tuned by varying the length of the fibrils.
Blijdenstein
Theo B J
TB
Food Physics Laboratory, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands.
Veerman
Cecile
C
van der Linden
Erik
E
D004655:Emulsions; D005427:Flocculation; D007782:Lactoglobulins / Q000737:chemistry*; D009821:Oils; D014783:Viscosity; D014867:Water
D004655:Emulsions; D007782:Lactoglobulins; D009821:Oils; D014867:Water