- Title
- Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
- Creator
- Wang, Bo; Wang, Li; Li, Dong; Adhikari, Benu; Shi, John
- Date
- 2011
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/58690
- Identifier
- vital:4104
- Identifier
- ISSN:0144-8617
- Abstract
- 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.
- Relation
- Carbohydrate Polymers Vol. 86, no. 1 (2011), p. 343-351
- Rights
- Copyright Elsevier
- Rights
- This metadata is freely available under a CCO license
- Subject
- Emulsion stability; Flaxseed; Gum Arabic; Oil-in-water emulsion; Soybean; Gum arabic; Oil-in-water emulsions; Adhesives; Adsorption; Emulsions; Flax; Ionic strength; Oilseeds; Proteins; Sodium chloride; Stability; Emulsification; Acacia senegal; Glycine max; 0305 Organic Chemistry; 0908 Food Sciences
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