Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

Wang B., Li D., Wang L., ÖZKAN N.

JOURNAL OF FOOD ENGINEERING, vol.96, no.4, pp.555-561, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 96 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1016/j.jfoodeng.2009.09.001
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.555-561
  • Keywords: Flaxseed protein, Flaxseed mucilage, Oil-phase volume fraction, Droplet size, Emulsion rheology, Creaming behavior, FUNCTIONAL-PROPERTIES, PHYSICOCHEMICAL PROPERTIES, ISOLATE, POLYSACCHARIDE, PRODUCTS
  • Middle East Technical University Affiliated: Yes

Abstract

Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and theological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and theological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, creaming rate and emulsion viscosity. The increasing of FPCCM concentration led to a more negative charged droplet and a lower creaming rate. Oil-phase volume fraction significantly affected Z-average diameter, theological properties, creaming index and creaming rate. With the increase of oil-phase volume fraction, both Z-average diameter and emulsion viscosity increased, while creaming index and creaming rate decreased. The theological Curve suggested that the emulsions were shear-thinning non-Newtonian fluids. (C) 2009 Elsevier Ltd. All rights reserved.