Emulsiones o/w estabilizadas con caseinato de sodio: efecto de los iones calcio, concentración de proteína y temperatura
Keywords:emulsiones O/W, caseinato de sodio, iones calcio, estabilidad coloidal, capacidad emulsificante, O/W emulsions, sodium caseinate, calcium ions, colloidal stability, emulsification properties
El efecto de la adición de iones calcio, concentración de proteína y temperatura, en la capacidad emulsificante y estabilizadora del caseinato de sodio (NaCn) es estudiado empleando emulsiones O/W (19.35% aceite de girasol). La capacidad emulsificante de las dipersiones de caseinato de sodio preparadas a 4 ºC y 25 ºC, sin adición de iones calcio, es muy similar, generando emulsiones con tamaños promedio de particula en el intervalo 1.0-1.5 uu. Al adicionar iones calcio a las dispersiones de caseinato de sodio se produce la floculación de las gotas de la emulsión para cantidades de CaCl2 superiores al valor de concentración critica de iones calcio (VCC). El VCC es dependiente de la temperatura, mostrando mayores valores a 4 ºC en comparación con los observados a 25ºC. Para concentraciones de iones calcio inferiores al VCC, la capacidad emulsificante y estabilizante del caseinato de sodio no es afectada y muestra valores comparables a las emulsiones sin adición de iones calcio. Se logra establecer que la emulsión preparada a 4ºC, 3% NaCn y 30 mM CaCl2 podría ser usada en la elaboración de derivados lacteós enriquecidos con calcio conservando las capacidades del caseinato de sodio.
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