Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

“…This behaviour showed a more robust gel network in the heated emulsions than the unheated emulsions, which was attributed to the protein aggregations aer heat treatment above their denaturation temperature, forming a network of protein and droplets aggregates. 34 To verify, the peak denaturation temperature of the CPI was determined using a differential scanning calorimeter, and a value of 84.2 C was obtained (Fig. S1 †), which was also close to the values reported by Folawiyo et al 33 (86 C), and Kim et al 44 (87 C).…”

“…protein, 1.6% moisture, 0.7% ash, 1.0% lipid, and 2.2% carbohydrate) was isolated from cold-pressed canola meal (donated by Pleasant Valley Oil Mills, Alberta, Canada) according to the method described by Tang and Ghosh. 34 The ingredients used in cake baking, such as canola oil (Great Value brand), vegetable oil shortening (Crisco brand, composed of soybean oil, hydrogenated palm oil, modified palm oil, mono and diglycerides, TBHQ and citric acid), granulated sugar (Redpath, ON, Canada), baking powder (Magic baking powder, Kraft General Foods Canada Inc.), table salt (Windsor, QC, Canada), all-purpose flour (Robinhood Original All-Purpose Flour, ON, Canada) were purchased from a local grocery store (Walmart, Saskatoon, Canada). Milli-Q™ water (Millipore Corporation, MA, USA) was used to prepare all the solutions.…”

“…In our previous study, CPI was used to form a thick interfacial layer at the oil–water interface, which stabilized concentrated oil-in-water emulsions against coalescence during regular storage and heat treatment. 34 The heat treatment of CPI-stabilized emulsions induced strong gelation due to protein aggregation at the oil droplet surface and the continuous phase. Therefore, we hypothesized that heat-denatured CPI's ability to form a dense and stable interfacial network stabilizing the oil droplets could be successfully utilized in the development of CPI-stabilized emulsion-templated oleogels.…”

Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions

“…Although a faint peak could be observed in the G' of the control 50 wt.% water emulsions at a lower strain than the 20 wt.% emulsions (shown by arrows in Figure 4A), this did not change after 30 days (Figure 4B). The disappearance of two-step yielding upon the increase in gel strength in dense suspension was also reported by Kramb and Zukoski [20] for hard-sphere suspensions, and by Tang and Ghosh [21] for oil-in-water emulsions. It was proposed that if a gel is too hard due to attractive interactions among the droplets, it may break apart in a single step.…”

Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion

“…According to Stoke's law, the upward floating rate of droplets decreases with an increase in the viscosity of an emulsion system, which enhances the stability of the emulsion [37] . The apparent viscosity of the ultrasound-treated emulsions decreased with an increase in the shear rate, resulting in the shear thinning of non-Newtonian fluids ( Fig.…”