Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

  1. Ruiz Márquez, Dolores
  2. Partal López, Pedro
  3. Franco Gómez, José María
  4. Gallegos Montes, Críspulo
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2010

Volumen: 61

Número: 4

Páginas: 352-360

Tipo: Artículo

DOI: 10.3989/GYA.112309 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

El presente trabajo se ha centrado en el desarrollo de emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún. Específicamente, se ha analizado la influencia del método de conservación de las proteínas aisladas (liofilización, congelación) y de las condiciones de procesado seleccionadas sobre el comportamiento reológico y la microestructura de dichas emulsiones. Se han preparado emulsiones aceite en agua (con un contenido del 70% en peso de aceite) estabilizadas con proteínas de atún. La concentración de emulsionante usada ha sido 0,50% en peso. El comportamiento reológico de estas emulsiones no depende significativamente del método de conservación de la proteína empleado. Por otra parte, un aumento de la velocidad de agitación durante el proceso de manufactura de la emulsión da lugar a una disminución continua del tamaño medio de gota y a un aumento de las funciones viscoelásticas dinámicas, menos significativo a medida que aumenta dicha velocidad de agitación.

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Fuente de los datos: Dialnet