Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

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dc.authoridhttps://orcid.org/0000-0002-8190-2406tr
dc.contributor.authorAslan Türker, Duygu
dc.contributor.authorGÖKSEL SARAÇ MERYEM
dc.contributor.authorDoğan, Mahmut
dc.date.accessioned2023-06-23T05:19:46Z
dc.date.available2023-06-23T05:19:46Z
dc.date.issued2022tr
dc.departmentCumhuriyet Meslek Yüksekokulutr
dc.description.abstractThis study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (ηi) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.tr
dc.identifier.doi10.1515/ijfe-2022-0212en_US
dc.identifier.endpage773tr
dc.identifier.issue12tr
dc.identifier.scopus2-s2.0-85143731564en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage761tr
dc.identifier.urihttps://hdl.handle.net/20.500.12418/14014
dc.identifier.volume18tr
dc.identifier.wosWOS:000894335200001en_US
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.relation.publicationcategoryUluslararası Editör Denetimli Dergide Makaletr
dc.rightsinfo:eu-repo/semantics/closedAccesstr
dc.titleDetermination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systemsen_US
dc.typeArticleen_US

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