Emulsifying properties of quail egg white proteins in different vegetable oil emulsions

José Antônio de Queiroz  Lafetá Junior; Magno José de  Oliveira; Davi Rocha Bernardes de  Oliveira; Igor José Boggione  Santos; Marleny Doris Aranda  Saldaña; Jane  Sélia dos Reis Coimbra

doi:10.4025/actascitechnol.v43i1.50067

Emulsifying properties of quail egg white proteins in different vegetable oil emulsions

Authors

José Antônio de Queiroz Lafetá Junior Universidade Federal de Viçosa https://orcid.org/0000-0002-0319-7529
Magno José de Oliveira Universidade Federal de Viçosa https://orcid.org/0000-0001-7603-8417
Davi Rocha Bernardes de Oliveira Universidade Federal de Viçosa https://orcid.org/0000-0001-5182-6775
Igor José Boggione Santos Universidade Federal de São João del-Rei https://orcid.org/0000-0001-6583-3589
Marleny Doris Aranda Saldaña University of Alberta https://orcid.org/0000-0001-8079-1719
Jane Sélia dos Reis Coimbra Universidade Federal de Viçosa http://orcid.org/0000-0002-5998-189X

DOI:

https://doi.org/10.4025/actascitechnol.v43i1.50067

Keywords:

functional properties; protein concentration; salt concentration; conductivity; emulsifying activity; emulsion stability.

Abstract

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v^-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v^-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.

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Published

2020-08-20

How to Cite

Lafetá Junior, J. A. de Q., Oliveira, M. J. de ., Oliveira, D. R. B. de ., Santos, I. J. B. ., Saldaña, M. D. A. ., & Coimbra, J. . S. dos R. (2020). Emulsifying properties of quail egg white proteins in different vegetable oil emulsions. Acta Scientiarum. Technology, 43(1), e50067. https://doi.org/10.4025/actascitechnol.v43i1.50067

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Issue

Vol. 43 (2021): Publicação contínua

Section

Science, Food Technology and Food Engineering

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2019CiteScore

36th percentile