Journal
FOOD RESEARCH INTERNATIONAL
Volume 52, Issue 1, Pages 298-307Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2013.03.008
Keywords
Emulsion; Soy whey proteins; Soluble soybean polysaccharides; Electrostatic interaction; Steric stabilization
Categories
Funding
- Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Ryerson University
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Mixtures of denatured soy whey proteins (dSWP) and soluble soybean polysaccharides (SSPS) were used to stabilize 5 wt.% oil-in-water (O/W) emulsions against coalescence and phase separation. Emulsions prepared with either dSWP or SSPS at low concentrations demonstrated limited stability. At an optimal SSPS:dSWP ratio of 1.5:1.0 (corresponding to 2.5 wt.% biopolymer in the aqueous phase), emulsions did not phase separate for >60 days at pH 3 and 21 days at pH 8. Irrespective of the protein-polysaccharide ratio, emulsions prepared at lower pH (3-4) showed better long-term stability versus pH 5-8. The negligible surface charge (-2 mV) at low pH suggested the presence of dSWP-SSPS complexes that promoted emulsion stability via steric hindrance. The higher surface charge at pH 7-8 (near 20 mV) prevented mixed dSWP-SSPS layer formation around the dispersed oil droplets resulting in limited emulsion stability. A deleterious effect of 1 M NaCl on emulsion stability was noted, further confirming mixed dSWP-SSPS layer formation as the dominant mode of stabilization. Overall, this study showed that the presence of dSWP-SSPS interfacial layers promoted the capacity of O/W emulsions to resist oil droplet coalescence and phase separation. (C) 2013 Elsevier Ltd. All rights reserved.
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