The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
- Authors: Wang, Yong , Li, Dong , Wang, Li Ming , Adhikari, Benu
- Date: 2011
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 104, no. 1 (2011), p. 56-62
- Full Text: false
- Reviewed:
- Description: The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) were investigated in this study. Flaxseed gum with 0.05-0.5% (w/v) concentration was used together with 1% (w/v) SPI to emulsify 10% (v/v) soybean oil. The emulsion was analyzed for emulsion activity (turbidity), stability, particle size, surface charge, and rheological properties. The turbidity and absolute zeta-potential values decreased initially by the addition of flaxseed gum and subsequently increased with further increase in the gum concentration to reach their peak around 0.35% (w/v) gum. The particle size of the emulsion decreased and reached a minimum value at 0.1% (w/v) gum concentration. Any increase in gum concentration beyond this value resulted into increase in the particle size. This study would help to widen the application of SPI and flaxseed gum mixture, and also contribute to the understanding of protein-gum interaction in emulsion. © 2010 Elsevier Ltd. All rights reserved.
Optimization of production yield and functional properties of pectin extracted from sugar beet pulp
- Authors: Lv, Cheng , Wang, Yong , Wang, Li-jun , Li, Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 95, no. 1 (2013), p. 233-240
- Full Text: false
- Reviewed:
- Description: A central composite design was employed to determine the optimum extraction condition to obtain higher yield, better color attribute as well as better rheological and emulsifying properties in pectin extracted from sugar beet pulp (SBP). A second-order polynomial model was developed for predicting the yield of sugar beet pulp pectin (SBPP) based on the composite design. Response surface methodology (RSM) was used to quantify the integral effect of three processing parameters (extraction temperature, time and pH) on yield, yield stress, color attribute (tint value) and emulsifying activity index (EAI). Through the frequency analysis it was found that the optimal temperature, time and pH value of the extraction were 93.7 °C, 3 h, and 1.21, respectively. The yield, yield stress and tint value of the SBPP extracted at the optimal condition were 24.45%, above 0.1 Pa and -6.0, respectively. © 2013 Elsevier Ltd.
- Description: 2003011020