Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
- Authors: Wang, Bo , Li, Dong , Wang, Li J. , Adhikari, Benu , Shi, John
- Date: 2010
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 100, no. 3 (2010), p. 417-426
- Full Text: false
- Reviewed:
- Description: 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.
- Description: 2003008230
Effects of drying methods on the functional properties of flaxseed gum powders
- Authors: Wang, Yong , Li, Dong , Wang, Li J. , Li, Shu Juan , Adhikari, Benu
- Date: 2010
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 81, no. 1 (2010), p. 128-133
- Full Text: false
- Reviewed:
- Description: The effects of different drying methods (spray drying, freeze drying, vacuum drying, oven drying at 80 and 105 °C, and ethanol precipitation) on the color and functional properties such as zeta potential, foaming, gelling, and emulsion properties of flaxseed gum were studied. Spray dried powders had the lightest color among all the powders. The powder obtained from ethanol precipitation had the lowest zeta potential and the resultant emulsion was in the most stable state. The ethanol precipitated powders had the best emulsion capacity and stability, better than even the untreated samples. The oven dried (105 °C) powders had the best foaming capacity and the foam stability, while the 80 °C oven dried powder had highest gel strength among all the dried samples. These results will be helpful in selecting suitable drying method depending on the functional properties of the flaxseed gum powders. © 2010 Elsevier Ltd. All rights reserved.
Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films
- Authors: Fu, Z. Q. , Wang, Li J. , Li, Dong , Wei, Q. , Adhikari, Benu
- Date: 2011
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 86, no. 1 (2011), p. 202-207
- Full Text: false
- Reviewed:
- Description: The properties of starch-plasticizer (glycerol:xylitol = 1:1) dispersions obtained with and without high-pressure homogenization and their corresponding films were investigated. The fully gelatinized dispersions with or without homogenization were subsequently converted into films using solution casting. The apparent viscosity of the dispersions with or without homogenization was determined. The water vapor permeability, opacity, crystalline/amorphous nature, and mechanical properties of these starch-based films were determined. The high-pressure homogenization greatly reduced the apparent viscosity of the dispersions and altered the flow behavior from shear-thinning into Newtonian one. The films obtained from high-pressure homogenized dispersions had better moisture barrier property, better film transparency and higher tensile strength but lower elongation. © 2011 Elsevier Ltd All rights reserved.