Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions

Wang, B, Dong, L, Wang, L, Adhikari, B and Shi, J 2010, 'Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions', Journal of Food Engineering, vol. 100, no. 3, pp. 417-426.


Document type: Journal Article
Collection: Journal Articles

Title Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
Author(s) Wang, B
Dong, L
Wang, L
Adhikari, B
Shi, J
Year 2010
Journal name Journal of Food Engineering
Volume number 100
Issue number 3
Start page 417
End page 426
Total pages 10
Publisher Elsevier
Abstract 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 °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.
Subject Food Engineering
Keyword(s) Emulsion stability
Flaxseed
Oil-in-water emulsion
Protein concentrates
Soybean
Turbidity
DOI - identifier 10.1016/j.jfoodeng.2010.04.026
Copyright notice © 2010 Elsevier Ltd. All rights reserved
ISSN 0260-8774
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