GELLED EGG WHITE, GELATIN, AND FIBROIN PROTEIN EMULSIONS: PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERIZATION

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dc.contributor.authorYılmaz, Emin
dc.contributor.authorEda, Keskin Uslu
dc.date.accessioned2026-02-03T11:50:34Z
dc.date.available2026-02-03T11:50:34Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to prepare some animal protein solutions-in-oil type gelled emulsions. The 5% solutions of egg white, gelatin, and fibroin proteins were used with sunflower oil, and Span 20 as emulsifier. The prepared emulsions were treated with heat, acid, and heat+acid treatments. The samples showed centrifuge stability, and had cream-yellow color (L* values of 59.46 to 76.28, a* values of -0.42 to -1.55 and b* values of 3.13 to 9.47) tones. Their melting peak temperatures and enthalpies were ranged from 74.56 to 131.87 oC, and from 2.73 to 122.31 J/g, respectively. Rheological frequency sweep test proved that they were stable gels with G´ (storage modulus) values ranging from 900 to 1500 Pa. Further, they had structural recovery ability after exposed to high shear. Further investigations on the potential food applications (dairy, meat products, spreadable fats, etc.) of these emulsions are recommended.
dc.identifier.doi10.15237/gida.GD24113
dc.identifier.endpage750
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue5
dc.identifier.startpage738
dc.identifier.trdizinid1352432
dc.identifier.urihttps://doi.org/10.15237/gida.GD24113
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1352432
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34187
dc.identifier.volume50
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20260130
dc.subjectFibroin
dc.subjectgelatin
dc.subjectrheology
dc.subjectgel
dc.subjectemulsion
dc.subjectEgg white protein
dc.titleGELLED EGG WHITE, GELATIN, AND FIBROIN PROTEIN EMULSIONS: PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERIZATION
dc.typeArticle

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