- Title
- Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
- Creator
- Wang, Bo; Li, Dong; Wang, Li J.; Adhikari, Benu; Shi, John
- Date
- 2010
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/32237
- Identifier
- vital:3270
- Identifier
-
https://doi.org/10.1016/j.jfoodeng.2010.04.026
- Identifier
- ISSN:0260-8774
- Abstract
- The ability of flaxseed protein concentrate (FPC) to stabilize soybean oil-in-water emulsion was compared with that of soybean protein concentrate (SPC). The stability of emulsions increased with increase in protein concentration. The FPC-stabilized emulsions had smaller droplet size and higher surface charge, but worse stability at the same protein concentration compared to SPC-stabilized emulsions. Oil-in-water emulsions stabilized by both proteins were diluted and compared at different pH values (3-7), ionic strength (0-200 mM NaCl) and thermal treatment regimes (25-95 °C for 20 min). Considerable emulsion droplet flocculation occurred around iso-electric point of both proteins: FPC (pH 4.2) and SPC (pH 4.5). FPC and SPC-stabilized emulsions remained relatively stable against droplet aggregation and creaming at NaCl concentration below 100 and 50 mM, respectively. The emulsions stabilized by both proteins were fairly stable within these thermal processing regimes. FPC appears to be less effective as an emulsifier compared to SPC due to its lower emulsion viscosity. Hence, FPC could be more effective in emulsions that are fairly viscous. © 2010 Elsevier Ltd. All rights reserved.
- Publisher
- Elsevier
- Relation
- Journal of Food Engineering Vol. 100, no. 3 (2010), p. 417-426
- Rights
- Copyright Elsevier
- Rights
- This metadata is freely available under a CCO license
- Subject
- 0908 Food Sciences; Emulsion stability; Flaxseed; Oil-in-water emulsion; Protein concentrates; Soybean; Turbidity
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