title: Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions.
abstract: The effect of sucrose ester (SE) concentration on interfacial tension and surface dilatational modulus of SE and sodium caseinate (NaCas)-SE solutions were investigated. The critical micelle concentration (CMC) of SE was presumed to be 0.05% by measuring interfacial tension of SE solution. The interfacial tension of NaCas-SE solution decreased with increased SE concentration. A sharp increase in surface dilatational modulus of NaCas solution was observed when 0.01% SE was added and a decline was occurred at higher SE level. The influence of SE concentration on droplet size and confocal micrograph, surface protein concentration, ζ-potential and rheological properties of oil-in-water (O/W) emulsions prepared with 1% NaCas was also examined. The results showed that addition of SE reduced droplet size and surface protein concentration of the O/W emulsions. The ζ-potential of the O/W emulsions increased initially and decreased afterward with increased SE concentration. All the O/W emulsions exhibited a shear-thinning behaviour and the data were well-fitted into the Herschel-Bulkley model.
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
authors.forename: Qiangzhong
authors.initials: Q
authors.lastname: Zhao
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
authors.forename: Daolin
authors.initials: D
authors.lastname: Liu
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
authors.forename: Zhao
authors.initials: Z
authors.lastname: Long
authors.affiliation: South China Botanical Garden, Chinese Academy of Science, Guangzhou 510650, China.
authors.forename: Bao
authors.initials: B
authors.lastname: Yang
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
authors.forename: Min
authors.initials: M
authors.lastname: Fang
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
authors.forename: Wanmei
authors.initials: W
authors.lastname: Kuang
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China. Electronic address: femmzhao@scut.edu.cn.
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
mesh_terms: D002364:Caseins / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D004952:Esters; D008823:Micelles; D012212:Rheology; D013395:Sucrose / Q000737:chemistry*
chemical_list: D002364:Caseins; D004655:Emulsions; D004952:Esters; D008823:Micelles; D013395:Sucrose
keywords: Interaction; Interfacial characteristics; Rheological property; Sodium caseinate; Sucrose ester