Journal
CARBOHYDRATE POLYMERS
Volume 266, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2021.118148
Keywords
beta-Lactoglobulin; Complex Coacervation; Cress seed; Emulsion; Freeze-thawing
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Protein-polysaccharide complexes showed amended techno-functional characteristics when stabilizing oil-in-water emulsions. Interfacial rheological characteristics were associated with adsorbed layers' properties and emulsion stability. The use of CSM-Blg-Ca resulted in stable emulsions resistant to creaming and phase separation.
Protein-polysaccharide complexes often exhibit amended techno-functional characteristics when compared to their individual participant biomolecules. In this study, a complex coacervation of cress seed mucilage (CSM)/beta-lactoglobulin (Blg) was used for stabilizing oil-in-water emulsions; they were characterized in terms of physical properties, droplet-size distribution and microstructure. Also, a comprehensive study was carried out on interfacial rheological responses and on the corresponding emulsion stability of different complexes. Freeze-thaw stability of the produced emulsions which had from mixtures of CSM-Blg was also evaluated. More than the size of droplets, interfacial rheological characteristics were associated with the properties of the adsorbed layers and with the stability of emulsions in storage. Using the CSM-Blg-Ca ultimately resulted in emulsions that proved stable against creaming, with no sign of phase separation over 3 weeks. These results show protein-polysaccharide complexes as appropriate emulsifiers that can make emulsion-based products resistant to unwanted changes caused by freeze-thawing.
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