Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions |
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Authors: | Bo Wang Dong Li Li-Jun Wang Necati Özkan |
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Affiliation: | 1. College of Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;3. Central Laboratory, Middle East Technical University, Ankara, Turkey |
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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 rheological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and rheological 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, rheological 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 rheological curve suggested that the emulsions were shear-thinning non-Newtonian fluids. |
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Keywords: | Flaxseed protein Flaxseed mucilage Oil-phase volume fraction Droplet size Emulsion rheology Creaming behavior |
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