1. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl.
- Author
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Li, Junhua, Xu, Lilan, Su, Yujie, Chang, Cuihua, Yang, Yanjun, and Gu, Luping
- Subjects
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CARRAGEENANS , *FLOCCULATION , *EMULSIONS , *COLLOIDS , *NUCLEAR magnetic resonance , *EGG yolk , *MAGNETIC fields , *PETROLEUM reservoirs - Abstract
• Addition of NaCl could lessen the flocculation of egg yolk and κ-carrageenan. • The viscoelasticity of hydrogels depended on the aggregation of gel molecules. • The decreased hydration ability of gel molecules against the water/oil trapping. • Water holding capacity of emulsion gels was depressed by oil. In this study, the influence of NaCl on the flocculation behavior and gel properties of egg yolk/κ-carrageenan mixed dispersions or emulsions were studied. As a result of NaCl incorporation, there was a decrease in the mean droplet size, zeta potential, degree of flocculation and viscosity of the mixed dispersions/emulsions, and the onset point of gelation was also brought forward. Increasing the concentration of NaCl led to a significant increase in gel strength and decrease in gel cohesiveness. Results from low field nuclear magnetic resonance (LF-NMR) confirmed that the addition of NaCl could significantly reduce the hydration ability of gel molecules and increase the content of immobilized water of hydrogels as the gel strength increased, while the water holding capacity of emulsion gels was depressed with the incorporation of oil. These findings suggested the flocculation state and gel properties of egg yolk/κ-carrageenan mixed dispersions/emulsions can be tailored by adjusting NaCl for food formulations. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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