Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

Niu, Fuge; Niu, Debao; Zhang, Huijun; Chang, Cuihua; Gu, Luping; Su, Yujie; Yang, Yanjun

doi:10.1016/j.foodhyd.2015.08.010

Cited by 129 publications

(53 citation statements)

References 33 publications

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“…A number of researchers included different additives like polysaccharides in emulsions to increase the viscosity of the continuous phase to get the creaming stability. It includes the use of xanthan gum (Krstonosic, Dokic, Nickolic, & Maja, ), gum Arabic (Niu et al, ), and so on. But f‐WPC80 pH 3.0 and pH 5.4 showed promising role in increasing creaming stability with the help of their exposed hydrophobic amino acids, thus increasing the stability and shelf life of the emulsions without the addition of any additives.…”

Section: Resultsmentioning

confidence: 99%

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Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Javad

Gopirajah

Rizvi

2019

J Food Process Engineering

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Supercritical fluid extrusion (SCFX) with carbon dioxide was used to enhance the functionality of whey protein concentrate containing 80% protein by weight (WPC80) at two (3.0 and 5.4) pH values. Different levels of oil (20, 40, 60, and 80% by weight) and functionalized whey protein (f‐WPC80; 1, 2, and 4% by weight) were used to make emulsions and quantify their characteristics such as emulsion activity index, creaming index, droplet size, and viscosity. Unextruded whey protein (c‐WPC80) and commercial sodium caseinate (NaCas) were used as controls. Results showed that gel‐like emulsions with uniform droplet size distributions were formed by f‐WPC80 (4% by weight) with 80% (by weight) oil which was stable over 3 months of storage at room temperature. Compared to emulsions formed by control c‐WPC80, the f‐WPC80 emulsions exhibited higher viscosity and shear thinning behavior. The minimum protein required for stable emulsion formation (with 80% oil) was found to be 2% by weight for f‐WPC80 and NaCas and 4% by weight in the case of c‐WPC80. The functionalized whey protein provided a better emulsion at low concentrations with good stability at room temperature and may be used as a replacement of sodium caseinate to make nutritionally superior products. Practical applications Present study showed that functionalized Whey protein concentrate (80% protein) f‐WPC80 was produced by the process of Supercritical carbon dioxide assisted extrusion which changed the structure of native protein. Two functionalized products (with pH 3.0 and 5.4) were obtained in this way. These functionalized proteins formed better oil‐in‐water emulsions which were stable against creaming and sedimentation as compared to emulsions stabilized by native WPC80 and sodium caseinate at very small concentration of protein used. Therefore it is concluded that f‐WPC80 can cover a range of food emulsions where different pH values are required. Lesser amount of stabilizer will be used commercially for emulsions. These functionalized WPC80 products may be used as a replacement of sodium caseinate to make nutritionally superior products with pH 3.0 and 5.4.

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Section: Resultsmentioning

confidence: 99%

Section: Creaming Index (Ci)mentioning

confidence: 99%

Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Javad

Gopirajah

Rizvi

2019

J Food Process Engineering

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“…Amplitude sweeps conducted on emulsion samples were shown in Figure 2A. [31] The higher viscosity grades of both HPMC and MC emulsions showed higher apparent viscosity values. For all the samples, G 0 value was always greater than G 00 within the scope of the linear viscoelastic region (LVR) indicating the "solid" dominant behavior of the emulsions and the emulsions are highly structured.…”

Section: Rheological Characterization Of Emulsionsmentioning

confidence: 99%

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Zong

Guo

et al. 2018

Euro J Lipid Sci & Tech

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Edible oleogels are prepared by different kinds of hydroxypropyl methyl cellulose (HPMC) and methylcellulose (MC) through emulsion‐templated method. Physical properties of the oleogels such as rheological behavior and oil binding capacity are evaluated. Polarizing light microscopy (PLM) as well as scanning electron microscopy (SEM) are used to gain information on the microstructure of the samples. Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) are used to evaluate intermolecular forces between the polysaccharides in the oleogels. It is found that oil‐water interface layers of the emulsions are strengthened by polysaccharides (HPMC and xanthan gum [XG] or MC and XG), and it prohibits oil droplets from coalescing during drying. The formation of semi‐crystalline structure of oleogels to trap the oil is attributed to intramolecular/intermolecular hydrogen bonding between the polysaccharides. The higher viscosity grade results in better structure with respect to emulsions, vacuum dried emulsions, and oleogels compared to that of lower viscosity grade for HPMC or MC. The mechanical strengths of vacuum dried emulsions and oleogels stabilized by HPMC are harder compared to that of MC. The study will provide guidance for the production of functional fat products with zero trans and low saturated fatty acids. Practical Applications: HPMC and MC, two types of dietary fiber, are two kinds of the most commonly used cellulose ethers which are food‐approved additives. The oleogels prepared by HPMC and MC using an emulsion‐templated method can be used to produce functional fat products with zero trans and low saturated fatty acids, which will be beneficial to human health. The properties of oleogels structured by different HPMC and MC with the different degree of polymerization (DP) and substitution (DS) are different. The physical properties, microstructure, and intermolecular forces for oleogels are evaluated in order to lay the basis for the application of the oleogels. A schematic representation of the structure of oleogels stabilized by hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG).

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“…The ability of polysaccharides to improve the stability of protein-coated oil droplets depends on the nature of the proteins and polysaccharides used, as well as the environmental conditions during and after interfacial complexation (Cheng, Ma, Li, Yan, & Cui, 2015;Niu, et al, 2016;Qiu, Zhao, & McClements, 2015). In particular, the formation of stable multilayer emulsions is highly dependent on the level of polysaccharide used (Guzey, et al, 2006a;Salminen & Weiss, 2014).…”

Section: Introductionmentioning

confidence: 99%

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

Liu

et al. 2017

Food Hydrocolloids

119

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The objective of this study was to improve the physical stability of emulsions containing oil droplets stabilized by hydrolyzed rice glutelin (HRG) by coating them with anionic polysaccharides. Polysaccharide type and concentration had a strong influence on the properties of the coated droplets. Smaller particles with better pH-stability could be formed from xanthan gum or pectin than from alginate or gum arabic. The impact of environmental stresses on the stability of oil droplets coated with HRG-xanthan gum or HRG-pectin complexes was tested by measuring the impact of salt addition (0-500 mM NaCl, pH 3.5) and thermal processing (30-90 ºC 30 min, 0 mM NaCl, pH 3.5). The emulsions containing xanthan gum were stable at all NaCl concentrations, whereas those containing pectin were only stable at low salt levels. Emulsions containing xanthan gum or pectin were stable to thermal processing. The improved stability of the emulsions containing the polysaccharides can be attributed to an increase in electrostatic and steric repulsion between the droplets. These results are useful for expanding the application of rice glutelin as a functional ingredient in the food industry.

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Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

Cited by 129 publications

References 33 publications

Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

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