期刊
FOOD RESEARCH INTERNATIONAL
卷 85, 期 -, 页码 84-94出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2016.04.019
关键词
Quince seed gum; Xanthan gum; Creaming; Emulsion stability; Oil-in-water (O/W) emulsion
资金
- National and Scientific Technological Council of Turkey, Career Development Program [3501, 1130442]
- Republic of Turkey Ministry of Food and Agriculture - TAGEM Funds [AR13-41]
The capability of seed extracts in stabilizing emulsions has particularly received interest in recent years. Upon soaking quince seeds into water, biopolymers inside the seeds are extracted to water, forming mucilage. This study investigates the physical stability, rheology and microstructure of oil (sunflower oil) in water emulsions, stabilized by 2% (w/v) whey protein isolate with varying concentrations of xanthan and quince seed gum. Quince seed gum resulted in emulsions with smaller low-shear viscosities and shear thinning capabilities compared to the same concentrations of xanthan. Quince seed gum emulsions with concentrations <= 0.1 (w/v), displayed rapid creaming due to bridging flocculation. Despite the difference in apparent viscosities, for gum concentrations < 0.2 (w/v), both gums demonstrated comparable stability with xanthan gum in general yielding marginally more stable emulsions. Gum concentrations > 03 (w/v) resulted in physically stable emulsions even after 5 months. Overall, quince seed gum-displayed significant emulsification and stabilization properties. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据