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
Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
- Authors: Wang, Bo , Wang, Li , Li, Dong , Adhikari, Benu , Shi, John
- Date: 2011
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 86, no. 1 (2011), p. 343-351
- Full Text: false
- Reviewed:
- Description: The effects of gum Arabic (GA) addition (0-4%, w/w) on stability of oil-in-water emulsion stabilized by flaxseed protein concentrate (FPC) and soybean protein concentrate (SPC) were studied. The result shows that emulsions stabilized by both proteins in the presence of the 2% gum Arabic (w/w) have better stability than its absence, by increasing the emulsion viscosity of the FPC stabilized emulsion and causing competitive adsorption between the GA and SPC layer to give a steric repulsion for the SPC stabilized emulsion, respectively. Then, the influences of ionic strength (0-200 mM NaCl) and temperature (25-95 °C for 20 min) on these emulsions in presence of GA were determined. The GA adsorbed at SPC-stabilized oil-water interface provided stability against NaCl concentration. In presence of GA, the SPC-stabilized emulsions also showed better stability at higher temperatures compared to the FPC-stabilized emulsions due to the denaturation of SPC and competitive adsorption between GA and SPC at higher temperatures. © 2011 Elsevier Ltd All rights reserved.