Next Article in Journal / Special Issue
Assessment of Piezoelectric Sensors for the Acquisition of Steady Melt Pressures in Polymer Extrusion
Previous Article in Journal
Detailed Research on the Turbulent Kinetic Energy’s Distribution in Fishways in Reference to the Bolt Fishway
Previous Article in Special Issue
Saffman–Taylor Instability in Yield Stress Fluids: Theory–Experiment Comparison
Open AccessArticle

A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

1
Departamento de Ingeniería Química, Escuela Politécnica Superior. Universidad de Sevilla, C.P.:41011 Sevilla, Spain
2
Departamento de Ingeniería Química, Facultad de Física. Universidad de Sevilla, C.P.:41012 Sevilla, Spain
3
Departamento de Ingeniería Química, Facultad de Química. Universidad de Sevilla, C.P.:41012 Sevilla, Spain
*
Author to whom correspondence should be addressed.
Fluids 2019, 4(2), 65; https://doi.org/10.3390/fluids4020065
Received: 1 January 2019 / Revised: 25 March 2019 / Accepted: 31 March 2019 / Published: 3 April 2019
(This article belongs to the Special Issue Advances in Experimental and Computational Rheology)
The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using them as the only emulsifier, both at microscopic (droplet size distribution) and macroscopic level (linear viscoelasticity). Two different pH values (2.5 and 7.5) were studied as a function of storage time. Interfaces were characterized by means of dilatational and interfacial shear rheology measurements. Subsequently, the microstructure of the final emulsions obtained was evaluated thorough droplet size distribution (DSD), light scattering and rheological measurements. Results obtained evidenced that pH value has a strong influence on interfacial properties and emulsion microstructure. The best interfacial results were obtained for the lower pH value using chickpea protein, which also corresponded to smaller droplet sizes, higher viscoelastic moduli, and higher emulsion stability. Thus, results put forward the relevance of the interfacial tension values, the adsorption kinetics, the viscoelastic properties of the interfacial film, and the electrostatic interactions among droplets, which depend on pH and the type of protein, on the microstructure, rheological properties, and stability of legume protein-stabilized emulsions. View Full-Text
Keywords: bulk rheology; droplet size distribution (DSD); dilatational rheology; emulsion stability; interfacial shear rheology bulk rheology; droplet size distribution (DSD); dilatational rheology; emulsion stability; interfacial shear rheology
Show Figures

Figure 1

MDPI and ACS Style

Félix, M.; Romero, A.; Carrera-Sanchez, C.; Guerrero, A. A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions. Fluids 2019, 4, 65.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map

1
Back to TopTop