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dc.contributor.authorDapčević-Hadnađev, T.
dc.contributor.authorDizdar, M.
dc.contributor.authorPojić, M.
dc.contributor.authorKrstonošić, V.
dc.contributor.authorZychowski, L.M.
dc.contributor.authorHadnađev, M.
dc.dateinfo:eu-repo/date/embargoEnd/2020-05-01
dc.date.accessioned2019-01-28T14:24:13Z
dc.date.available2019-01-28T14:24:13Z
dc.date.issued2019-04-30
dc.identifier.citationDapčević-Hadnađev, T., Dizdar, M., Pojić, M., Krstonošić, V., Zychowski, L. M., & Hadnađev, M. (2019) Emulsifying properties of hemp proteins: Effect of isolation technique. Food Hydrocolloids, 89, 912-920. DOI: https://doi.org/10.1016/j.foodhyd.2018.12.002en_US
dc.identifier.issn0268-005X
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/115
dc.description-en_US
dc.description.abstractHemp protein was isolated from hemp seed meal using two different isolation procedures: alkali extraction/isoelectric precipitation (HPI) and micellization (HMI). The ability of these proteins to form and stabilize 10% (w/w) sunflower oil-in-water emulsions (at pH = 3.0) was studied at three different concentrations, 0.25, 0.75 and 1.5% (w/w), by monitoring emulsion droplet size distribution, microstructural and morphological properties, rheological behaviour and stability against flocculation, coalescence and creaming. In addition, hemp proteins were analysed for water solubility, denaturation degree and surface/interfacial activity. HMI protein, which was found to be less denatured after isolation, exhibited higher solubility and slightly higher surface/interfacial activity than HPI protein. HMI emulsions possessed a smaller volume mean droplet diameter (d4,3 = 1.92–3.42 μm in 2% SDS) than HPI emulsions (d4,3 = 2.25–15.77 μm in 2% SDS). While HMI stabilized emulsions were characterized with individual droplets covered by protein film, both confocal laser scanning microscopy and flocculation indices indicated occurrence of bridging flocculation in HPI stabilized emulsions. Protein aggregation, which induced flocculation of the droplets, contributed to higher apparent viscosity of HPI stabilized emulsions compared to HMI stabilized emulsions. Interestingly, emulsions stabilized with 1.5% (w/w) HPI exhibited much better creaming and coalescence stability than other emulsions due to the formation of a weak transient network of floccules and higher continuous phase viscosity which both suppressed the movement of the droplets.en_US
dc.description.sponsorshipThis work was financially supported by the Provincial Secretariat for Higher Education and Scientific Research, Republic of Serbia [grant number 142-451-2458/2018-01/02] as a part of the project entitled "Techno-functionality of proteins from alternative plant sources from Vojvodina region". The experimental work on this paper is supported by project that has received funding from the European Union's Horizon 2020 Spreading Excellence and Widening Participation programme [under grant agreement number 692276].en_US
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relationinfo:eu-repo/grantAgreement/EC/H2020/692276/eu//
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectHemp proteinen_US
dc.subjectisolation techniqueen_US
dc.subjectemulsion stabilityen_US
dc.subjectdroplet size distributionen_US
dc.subjectbridging flocculationen_US
dc.titleEmulsifying properties of hemp proteins: Effect of isolation techniqueen_US
dc.title.alternative-en_US
dc.typeArticleen_US


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