Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size

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• 作者：Supakchon Klongdee (1)
  Masubon Thongngam (1)
  Utai Klinkesorn (1) utai27@yahoo.com
• 关键词：Oil ; in ; water emulsion – ; Microstructure – ; Rheology – ; Chitosan – ; Lecithin
• 刊名：Food Biophysics
• 出版年：2012
• 出版时间：June 2012
• 年：2012
• 卷：7
• 期：2
• 页码：155-162
• 全文大小：909.0 KB
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• 作者单位：1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok, 10900 Thailand
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Biophysics and Biomedical Physics
  Analytical Chemistry
  
• 出版者：Springer US
• ISSN：1557-1866

文摘

The purpose of these experiments was to determine the influence of chitosan concentration (0–0.25 wt.%) and molecular weight (120, 250 and 342.5 kDa) on the rheological properties and microstructure of lecithin-stabilized tuna oil emulsions. The apparent viscosity of the emulsions significantly increased with increasing chitosan concentration and molecular weight (P ≤ 0.05). However, the studied chitosan chain lengths did not play a major role in determining the flow characteristics of the emulsions. The emulsions containing 0.1–0.25 wt.% chitosan were stable to droplet aggregation. All of these emulsions showed Newtonian flow with a flow behavior index of approximately 1. In the contrary, the 0.05 wt.% chitosan emulsions showed highly unstable droplet aggregation and a shear thinning behavior. The emulsion microstructure visualized using a confocal laser scanning microscope was consistent with the rheological data. These results have important implications for the utilization of tuna oil emulsions stabilized by lecithin-chitosan membranes in emulsion based food products.