Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, a...
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| Format: | Article |
| Language: | English English |
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WFL Publisher
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24181/ http://psasir.upm.edu.my/id/eprint/24181/1/Effect%20of%20pH%20on%20physicochemical%20properties%20and%20stability%20of%20sodium%20casseinate.pdf |
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| author | Negar Mohammadian, Rasnani Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping |
| author_facet | Negar Mohammadian, Rasnani Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping |
| author_sort | Negar Mohammadian, Rasnani |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, average droplet size, apparent viscosity, turbidity, and creaming stability were considered as response variables. Canola oil-in-water (o/w) emulsion was prepared by mixing 10% (w/w) canola oil with 0.5% (w/w) sodium caseinate, 1.5% (w/w) pectin, 0.75% (w/w) propylene glycol and 0.2% NaCl. The results indicated that the pH and temperature had significant (p < 0.05) effect on all the response variables studied. The highest creaming stability was observed at pH 5.0, which was attributed to multilayer formation in interfacial area. This observation could be explained by the fact that the pectin adsorbed to the droplet surfaces and increased the repulsion between the droplets, thereby preventing droplet flocculation. It was found that the average droplet size increased when pH increased from 5 to 7. The highest emulsion viscosity was also observed at pH 5; while the emulsion viscosity decreased as the pH increased from 5.5 to 7.0. This could be due to the negative effect of pH on emulsion viscosity, thus enhancing the creaming instability induced at higher pH (> 5). |
| first_indexed | 2025-11-15T08:39:17Z |
| format | Article |
| id | upm-24181 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:39:17Z |
| publishDate | 2011 |
| publisher | WFL Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241812015-12-10T03:41:56Z http://psasir.upm.edu.my/id/eprint/24181/ Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. Negar Mohammadian, Rasnani Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, average droplet size, apparent viscosity, turbidity, and creaming stability were considered as response variables. Canola oil-in-water (o/w) emulsion was prepared by mixing 10% (w/w) canola oil with 0.5% (w/w) sodium caseinate, 1.5% (w/w) pectin, 0.75% (w/w) propylene glycol and 0.2% NaCl. The results indicated that the pH and temperature had significant (p < 0.05) effect on all the response variables studied. The highest creaming stability was observed at pH 5.0, which was attributed to multilayer formation in interfacial area. This observation could be explained by the fact that the pectin adsorbed to the droplet surfaces and increased the repulsion between the droplets, thereby preventing droplet flocculation. It was found that the average droplet size increased when pH increased from 5 to 7. The highest emulsion viscosity was also observed at pH 5; while the emulsion viscosity decreased as the pH increased from 5.5 to 7.0. This could be due to the negative effect of pH on emulsion viscosity, thus enhancing the creaming instability induced at higher pH (> 5). WFL Publisher 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24181/1/Effect%20of%20pH%20on%20physicochemical%20properties%20and%20stability%20of%20sodium%20casseinate.pdf Negar Mohammadian, Rasnani and Mirhosseini, Hamed and Sham Baharin, Badlishah and Tan, Chin Ping (2011) Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. Journal of Food, Agriculture and Environment, 9 (1). pp. 129-135. ISSN 1459-0255 http://world-food.net/ English |
| spellingShingle | Negar Mohammadian, Rasnani Mirhosseini, Hamed Sham Baharin, Badlishah Tan, Chin Ping Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. |
| title | Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. |
| title_full | Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. |
| title_fullStr | Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. |
| title_full_unstemmed | Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. |
| title_short | Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. |
| title_sort | effect of ph on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion. |
| url | http://psasir.upm.edu.my/id/eprint/24181/ http://psasir.upm.edu.my/id/eprint/24181/ http://psasir.upm.edu.my/id/eprint/24181/1/Effect%20of%20pH%20on%20physicochemical%20properties%20and%20stability%20of%20sodium%20casseinate.pdf |