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.
Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique
- Authors: Kong, Yin. Q. , Li, Dong , Wang, Li. J. , Adhikari, Benu
- Date: 2010
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 103, no. 1 (2010), p. 9-13
- Full Text: false
- Reviewed:
- Description: Gelatin microparticles were prepared using water-in-water (w/w) emulsification technique, in which aqueous solutions of gelatin and polypropylene glycol (PEG) were employed as dispersed phase and continuous phase, respectively. The effect of gelatin and PEG concentrations on the size of gelatin microparticles were evaluated. The size of the gelatin microparticles decreased with the increase in PEG concentration and increased with the increase in gelatin concentration. The gelatin microparticles obtained through this process were nearly perfect spheres with smooth surface. The gelatin microparticles, both un-crosslinked and crosslinked, were found to be fully amorphous in nature. The un-crosslinked gelatin microparticles were found to swell instantaneously (within 10 s) whereas the crosslinked ones were quite resistant to water uptake. © 2010 Elsevier Ltd. All rights reserved.
Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Zhou, Yuguang , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 113, no. 3 (2012), p. 399-407
- Full Text: false
- Reviewed:
- Description: The suspensions containing starch submicron particles prepared through a novel high pressure homogenization and mini-emulsion cross-linking technology were spray dried to obtain cross-linked starch submicron particles. Dryer inlet temperature and feed flow rate were varied to investigate their effect on moisture content, glass transition temperature (T g), morphology of the starch submicron particles. The residual moisture content of the particles was below 10% (w/w) and particle had collapsed morphology. The T g of these submicron particles varied between 54 and 57°C corresponding to moisture contents of 9.78% and 8.31%, respectively and the cross-linking and the high hydrogen bond density in these submicron particles strongly affected the moisture dependence in their T g. The X-ray diffraction and FT-IR experiments revealed that these starch submicron particles were in amorphous glassy state, fully cross-linked and had very high extent of hydrogen bonding. © 2012 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
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.