TY - JOUR
T1 - Sedimentation field-flow fractionation as a tool for the study of milk protein-stabilized model oil-in-water emulsions
T2 - effect of protein concentration and homogenization pressure
AU - Kenta, Stella
AU - Raikos, Vassilios
AU - Kapolos, John
AU - Koliadima, Athanasia
AU - Karaiskakis, George
PY - 2013
Y1 - 2013
N2 - Milk protein-stabilized model emulsions were formed using high-pressure homogenization and the effect of protein concentration and homogenization pressure during emulsification on the particle size was studied. Various techniques are available for determining particle size distribution, each one of which has its own advantages and disadvantages. In this study, sedimentation field-flow fractionation was employed for the size characterization of oil-in water emulsion droplets. Increasing protein content results in significant reduction in emulsion particle size for the concentration range (0.5–3.0% w/w) employed in this study. Low protein content (<1%) may be correlated with bridging flocculation leading to increased particle size, as indicated by optical microscopy. Similarly, increasing pressure during the homogenization process results in decreasing significantly the particle size of the oil-in-water emulsions, for the pressure range (20–60 MPa) utilized in this study. Increased heating associated with high levels of pressure during the homogenization process, can result in changes in the oil or protein structure, which in turn may have an impact on the physicochemical properties of the oil-in-water emulsions on a long-term basis. The results of this study indicate that sedimentation field-flow fractionation can be employed to reliably monitor changes in particle size of model emulsions induced by protein concentration and homogenization pressure. The technique can be a valuable tool for understanding the properties of colloidal systems and therefore its implementation in emulsion/dispersion technology laboratories is certainly justified.
AB - Milk protein-stabilized model emulsions were formed using high-pressure homogenization and the effect of protein concentration and homogenization pressure during emulsification on the particle size was studied. Various techniques are available for determining particle size distribution, each one of which has its own advantages and disadvantages. In this study, sedimentation field-flow fractionation was employed for the size characterization of oil-in water emulsion droplets. Increasing protein content results in significant reduction in emulsion particle size for the concentration range (0.5–3.0% w/w) employed in this study. Low protein content (<1%) may be correlated with bridging flocculation leading to increased particle size, as indicated by optical microscopy. Similarly, increasing pressure during the homogenization process results in decreasing significantly the particle size of the oil-in-water emulsions, for the pressure range (20–60 MPa) utilized in this study. Increased heating associated with high levels of pressure during the homogenization process, can result in changes in the oil or protein structure, which in turn may have an impact on the physicochemical properties of the oil-in-water emulsions on a long-term basis. The results of this study indicate that sedimentation field-flow fractionation can be employed to reliably monitor changes in particle size of model emulsions induced by protein concentration and homogenization pressure. The technique can be a valuable tool for understanding the properties of colloidal systems and therefore its implementation in emulsion/dispersion technology laboratories is certainly justified.
KW - concentration
KW - milk emulsions
KW - milk proteins
KW - particle size
KW - pressure
KW - sedimentation field-flow fractionation
UR - http://www.scopus.com/inward/record.url?scp=84872361043&partnerID=8YFLogxK
U2 - 10.1080/10826076.2011.653853
DO - 10.1080/10826076.2011.653853
M3 - Article
AN - SCOPUS:84872361043
SN - 1082-6076
VL - 36
SP - 288
EP - 303
JO - Journal of Liquid Chromatography and Related Technologies
JF - Journal of Liquid Chromatography and Related Technologies
IS - 3
ER -