- Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
- Vol: 13 Issue: 1
- EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TER...
EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION
Authors : Mehmet Murat Ceylan
Pages : 298-304
Doi:10.21597/jist.1224085
View : 25 | Download : 16
Publication Date : 2023-03-01
Article Type : Research
Abstract :The stability characteristics of soluble nano-sized quinoa protein isolates prepared by different high-pressure homogenization in terms of droplet size and lipid oxidation were studied. Commercial quinoa protein isolates (QPI) were exposed to high-pressure homogenization (HPH) at various pressure (50, 100 and 200 MPa) and pressure cycles (one-cycle and two cycles). The quinoa isolate aggregates were utilized to produce oil-in-water nanoemulsions, which demonstrated the good stabile characteristics for 28 day of storage at 4 oC. While quinoa protein / canola oil nanoemulsions (QPCON) produced with untreated QPI and QPI samples by other HPH treatments were shown a significant increase in terms of droplet size and lipid oxidation in 28 days of storage, QPI samples treated with HPH at 100 MPa for a cycle (100 MPa-1) was found as the most efficient treatment in the stability of protein aggregate sizes and less oxidation level. The sample showed a slight increase from 98 nm to 117 nm for droplet size and from 58 to 102 mmol/kg for lipid oxidation from day 0 to day 28.Keywords : Droplet size, Quinoa protein isolate, High-pressure homogenization, Lipid oxidation, Nanoemulsion