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Jianping Wu - One of the best experts on this subject based on the ideXlab platform.
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Effects of skipjack roe protein hydrolysate on properties and oxidative Stability of fish Emulsion sausage
LWT - Food Science and Technology, 2014Co-Authors: Rossawan Intarasirisawat, Wonnop Visessanguan, Soottawat Benjakul, Jianping WuAbstract:Effects of skipjack roe protein hydrolysate (SRPH) at various levels (0-3 g/100g) on properties and oxidative Stability of Emulsion sausage from broadhead catfish (Clarias macrocephalus) fortified with skipjack tuna roe lipids were investigated. The addition of SRPH increased hardness, cohesiveness and resilience of sausage (p
Rossawan Intarasirisawat - One of the best experts on this subject based on the ideXlab platform.
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Influence of High Pressure Homogenisation on Stability of Emulsions Containing Skipjack Roe Protein Hydrolysate
Indian Journal of Science and Technology, 2016Co-Authors: Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop VisessanguanAbstract:Background/Objectives: Skipjack Roe Protein Hydrolysate (SRPH) can serve as the natural emulsifier. Nevertheless, homogenising conditions have also shown to determine the Stability of Emulsion. Thus, the aim of this study was to elucidate the impact of different homogenisation pressures on Stability of Emulsion containing SRPH. Methods/Statistical Analysis: Emulsions containing SRPH or sodium caseinate were prepared using varying homogenisation pressures (13.8, 20.7 and 27.6 MPa). During the 14 days of extended storage, Emulsion samples were tested for particle size, flocculation factor, coalescence index, ζ-potential, creaming index, interfacial protein, confocal laser scanning microscopy and SDSPAGE of interfacial and unabsorbed proteins respectively. Findings: Higher homogenisation pressure resulted in the higher decrease in particle sizes as evidenced by the decreased volume frequency distribution (d43) (P < 0.05). The protein concentration at interface was increased with increasing homogenisation pressures (P < 0.05). Dominant interfacial proteins of SRPH stabilised Emulsions had the molecular weight in the range of 7.0-16.4 kDa. During the extended storage, particle size, creaming index, flocculation factor (Ff) and coalescence index (Ci) of SRPH stabilised Emulsions sharply increased, especially in Emulsions prepared at 20.7 and 27.6 MPa (P < 0.05). Nevertheless, Emulsions containing SRPH showed the lower Stability, compared with those stabilised by sodium caseinate (P < 0.05). Applications/Improvements: The Stability of Emulsion stabilised by SRPH could be improved by homogenisation at an appropriate pressure (13.8 MPa).
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Effects of skipjack roe protein hydrolysate on properties and oxidative Stability of fish Emulsion sausage
LWT - Food Science and Technology, 2014Co-Authors: Rossawan Intarasirisawat, Wonnop Visessanguan, Soottawat Benjakul, Jianping WuAbstract:Effects of skipjack roe protein hydrolysate (SRPH) at various levels (0-3 g/100g) on properties and oxidative Stability of Emulsion sausage from broadhead catfish (Clarias macrocephalus) fortified with skipjack tuna roe lipids were investigated. The addition of SRPH increased hardness, cohesiveness and resilience of sausage (p
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Stability of Emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid
Food Hydrocolloids, 2014Co-Authors: Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop VisessanguanAbstract:Stability of menhaden oil-in-water Emulsion incorporated with skipjack roe protein hydrolysate (SRPH) at different levels (5 and 10%, w/v) was determined when oxidised tannic acid (OTA) at a level of 1% (w/v) was added before and after emulsification. During 14 days of storage, the addition of OTA yielded SRPH-Emulsions with larger particle sizes (d43 and d32), but less coalescence index (Ci) and flocculation factor (Ff), compared to those without OTA, regardless of OTA incorporation stage. Amongst all samples, Emulsion stabilised by 10% SRPH showed the lower coalescence and flocculation, when 1% OTA was added after emulsification (p
Wonnop Visessanguan - One of the best experts on this subject based on the ideXlab platform.
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Influence of High Pressure Homogenisation on Stability of Emulsions Containing Skipjack Roe Protein Hydrolysate
Indian Journal of Science and Technology, 2016Co-Authors: Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop VisessanguanAbstract:Background/Objectives: Skipjack Roe Protein Hydrolysate (SRPH) can serve as the natural emulsifier. Nevertheless, homogenising conditions have also shown to determine the Stability of Emulsion. Thus, the aim of this study was to elucidate the impact of different homogenisation pressures on Stability of Emulsion containing SRPH. Methods/Statistical Analysis: Emulsions containing SRPH or sodium caseinate were prepared using varying homogenisation pressures (13.8, 20.7 and 27.6 MPa). During the 14 days of extended storage, Emulsion samples were tested for particle size, flocculation factor, coalescence index, ζ-potential, creaming index, interfacial protein, confocal laser scanning microscopy and SDSPAGE of interfacial and unabsorbed proteins respectively. Findings: Higher homogenisation pressure resulted in the higher decrease in particle sizes as evidenced by the decreased volume frequency distribution (d43) (P < 0.05). The protein concentration at interface was increased with increasing homogenisation pressures (P < 0.05). Dominant interfacial proteins of SRPH stabilised Emulsions had the molecular weight in the range of 7.0-16.4 kDa. During the extended storage, particle size, creaming index, flocculation factor (Ff) and coalescence index (Ci) of SRPH stabilised Emulsions sharply increased, especially in Emulsions prepared at 20.7 and 27.6 MPa (P < 0.05). Nevertheless, Emulsions containing SRPH showed the lower Stability, compared with those stabilised by sodium caseinate (P < 0.05). Applications/Improvements: The Stability of Emulsion stabilised by SRPH could be improved by homogenisation at an appropriate pressure (13.8 MPa).
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Effects of skipjack roe protein hydrolysate on properties and oxidative Stability of fish Emulsion sausage
LWT - Food Science and Technology, 2014Co-Authors: Rossawan Intarasirisawat, Wonnop Visessanguan, Soottawat Benjakul, Jianping WuAbstract:Effects of skipjack roe protein hydrolysate (SRPH) at various levels (0-3 g/100g) on properties and oxidative Stability of Emulsion sausage from broadhead catfish (Clarias macrocephalus) fortified with skipjack tuna roe lipids were investigated. The addition of SRPH increased hardness, cohesiveness and resilience of sausage (p
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Stability of Emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid
Food Hydrocolloids, 2014Co-Authors: Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop VisessanguanAbstract:Stability of menhaden oil-in-water Emulsion incorporated with skipjack roe protein hydrolysate (SRPH) at different levels (5 and 10%, w/v) was determined when oxidised tannic acid (OTA) at a level of 1% (w/v) was added before and after emulsification. During 14 days of storage, the addition of OTA yielded SRPH-Emulsions with larger particle sizes (d43 and d32), but less coalescence index (Ci) and flocculation factor (Ff), compared to those without OTA, regardless of OTA incorporation stage. Amongst all samples, Emulsion stabilised by 10% SRPH showed the lower coalescence and flocculation, when 1% OTA was added after emulsification (p
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
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Influence of High Pressure Homogenisation on Stability of Emulsions Containing Skipjack Roe Protein Hydrolysate
Indian Journal of Science and Technology, 2016Co-Authors: Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop VisessanguanAbstract:Background/Objectives: Skipjack Roe Protein Hydrolysate (SRPH) can serve as the natural emulsifier. Nevertheless, homogenising conditions have also shown to determine the Stability of Emulsion. Thus, the aim of this study was to elucidate the impact of different homogenisation pressures on Stability of Emulsion containing SRPH. Methods/Statistical Analysis: Emulsions containing SRPH or sodium caseinate were prepared using varying homogenisation pressures (13.8, 20.7 and 27.6 MPa). During the 14 days of extended storage, Emulsion samples were tested for particle size, flocculation factor, coalescence index, ζ-potential, creaming index, interfacial protein, confocal laser scanning microscopy and SDSPAGE of interfacial and unabsorbed proteins respectively. Findings: Higher homogenisation pressure resulted in the higher decrease in particle sizes as evidenced by the decreased volume frequency distribution (d43) (P < 0.05). The protein concentration at interface was increased with increasing homogenisation pressures (P < 0.05). Dominant interfacial proteins of SRPH stabilised Emulsions had the molecular weight in the range of 7.0-16.4 kDa. During the extended storage, particle size, creaming index, flocculation factor (Ff) and coalescence index (Ci) of SRPH stabilised Emulsions sharply increased, especially in Emulsions prepared at 20.7 and 27.6 MPa (P < 0.05). Nevertheless, Emulsions containing SRPH showed the lower Stability, compared with those stabilised by sodium caseinate (P < 0.05). Applications/Improvements: The Stability of Emulsion stabilised by SRPH could be improved by homogenisation at an appropriate pressure (13.8 MPa).
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Effects of skipjack roe protein hydrolysate on properties and oxidative Stability of fish Emulsion sausage
LWT - Food Science and Technology, 2014Co-Authors: Rossawan Intarasirisawat, Wonnop Visessanguan, Soottawat Benjakul, Jianping WuAbstract:Effects of skipjack roe protein hydrolysate (SRPH) at various levels (0-3 g/100g) on properties and oxidative Stability of Emulsion sausage from broadhead catfish (Clarias macrocephalus) fortified with skipjack tuna roe lipids were investigated. The addition of SRPH increased hardness, cohesiveness and resilience of sausage (p
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Stability of Emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid
Food Hydrocolloids, 2014Co-Authors: Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop VisessanguanAbstract:Stability of menhaden oil-in-water Emulsion incorporated with skipjack roe protein hydrolysate (SRPH) at different levels (5 and 10%, w/v) was determined when oxidised tannic acid (OTA) at a level of 1% (w/v) was added before and after emulsification. During 14 days of storage, the addition of OTA yielded SRPH-Emulsions with larger particle sizes (d43 and d32), but less coalescence index (Ci) and flocculation factor (Ff), compared to those without OTA, regardless of OTA incorporation stage. Amongst all samples, Emulsion stabilised by 10% SRPH showed the lower coalescence and flocculation, when 1% OTA was added after emulsification (p
Antonio Guerrero - One of the best experts on this subject based on the ideXlab platform.
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Interfacial and emulsifying behaviour of crayfish protein isolate
LWT - Food Science and Technology, 2011Co-Authors: Alberto Romero, Valerie Beaumal, Elisabeth David Briand, Felipe Cordobes, Marc Anton, Antonio GuerreroAbstract:The interfacial behaviour of adsorbed protein films constituted with a crayfish protein derivate that is typically produced as by-product from the food industry, has been studied at the air water and oil water interfaces. An analysis of the surface pressure under compression-expansion cycles of this protein was carried out as a function of time, concentration and pH (2 and 8). Besides, interfacial tension and adsorption kinetics also were determined as a function of time at different concentrations and pH values. Interfacial theological properties were studied under dilatational deformations applied to a single droplet, either at the initial step of film formation or once the interfacial tension was at equilibrium and the film was completely formed. The contribution of the interfacial properties to the behaviour of oil-in-water Emulsions stabilised with this protein derivative were also analysed. Finally, droplet size distributions obtained for concentrated Emulsions stabilised by crayfish protein were analysed and related to the interfacial tension behaviour. We have demonstrated that crayfish proteins at pH 8 show higher solubility, smaller aggregates and better interfacial activity (higher surface pressure and lower interfacial tension) with higher interfacial viscoelasticity, than at pH 2. A two-dimensional model of the results showed that oil water and air water interfaces are clearly related to the improved Stability of Emulsion made with crayfish proteins at pH 8. (C) 2011 Elsevier Ltd. All rights reserved.