Journal
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 3, Pages 417-426Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.04.026
Keywords
Flaxseed; Soybean; Protein concentrates; Oil-in-water emulsion; Emulsion stability; Turbidity
Categories
Funding
- New Century Excellent Talents in University of China [NCET-08-0537]
- National Natural Science Foundation of China [30800662]
- Science and Technology Support Project of China [2009BADA0B03]
- High Technology Research and Development Program of China [2009AA043601]
Ask authors/readers for more resources
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 degrees 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. (C) 2010 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available