Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate

Klein, Miri; Aserin, Abraham; Svitov, Inna; Garti, Nissim

doi:10.1016/j.colsurfb.2010.01.008

Cited by 111 publications

(43 citation statements)

References 29 publications

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“…Two amphiphilic polysaccharides, gum arabic and modified starch, are the most common biopolymer emulsifiers currently used in beverage emulsions [4,[15][16][17]. Nevertheless, research has also shown that proteins and protein/polysaccharide complexes can also be used to successfully form and stabilize model beverage emulsions [18][19][20].…”

Section: Introductionmentioning

confidence: 97%

Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil‐in‐Water Emulsions

Qian

Decker

Xiao

et al. 2010

J Americ Oil Chem Soc

103

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The effectiveness of various biopolymer emulsifiers at forming and stabilizing model beverage emulsions was examined: b-lactoglobulin (BLG); gum arabic (GA); conventional modified starch (MS-old); new modified starch (MS-new). Orange oil-in-water emulsions (5% oil) were prepared using high pressure homogenization. For BLG, MS-new, MS-old and GA, the minimum droplet diameters produced were 171, 254, 222 and 497 nm, while the minimum mass ratio of emulsifier-to-oil required to produce small droplets were 0.5:5, 1:5, 3:5 and 5:5, respectively. The influence of pH (3-8), ionic strength (0-500 mM NaCl, 0-50 mM CaCl 2 ) and thermal treatment (30-90°C) on the stability of the emulsions was examined. Extensive droplet aggregation occurred in BLG-stabilized emulsions around their isoelectric point (pH & 5), at high salt concentrations (C300 mM NaCl, C10 mM CaCl 2 , pH 7) and at high temperatures ([70°C, 200 mM NaCl, pH 7) due to changes in electrostatic and hydrophobic interactions. There was little effect of pH, ionic strength and temperature on emulsions stabilized by GA or MS due to strong steric (rather than electrostatic) stabilization. The new type of modified starch used in this study was capable of forming stable emulsions with small droplet sizes at low concentrations.

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Section: Introductionmentioning

confidence: 97%

Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil‐in‐Water Emulsions

Qian

Decker

Xiao

et al. 2010

J Americ Oil Chem Soc

103

View full text Add to dashboard Cite

show abstract

“…In this pH range, the two biopolymers (3:1 wt. ratio) formed the most stable O/W emulsion [8]. We speculated that some positively charged domains of the WPI are interacting at these pHs with the negatively charged GA, without causing detectable coacervation.…”

Section: Introductionmentioning

confidence: 98%

“…at pH 6. In our previous study, Klein et al. [8] demonstrated that an aqueous mixture of WPI and gum Arabic (3:1 wt. ratio) can stabilize oil-in-water (O/W) emulsions better than any of the biopolymers separately.…”

Section: Introductionmentioning

confidence: 99%

“…The interactions between the proteins and hydrocolloids may play a significant role in the structure and stability of emulsions, double emulsions [6][7][8][9][10][11], drug release, microencapsulation, delivery systems, etc. [3,12,13].…”

Section: Introductionmentioning

confidence: 99%

“…ratio [8], we assumed that the two negatively charged biopolymers form charge-charge interactions. At pH 4 formation of coacervates was clearly observed and documented (both by eye and microscopically) [22].…”

Section: Introductionmentioning

confidence: 99%

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