Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum
© 2018 Elsevier Ltd The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum, XG) as a stabilizer was studied....
Saved in:
Main Authors: | , , , , |
---|---|
Other Authors: | |
Format: | Article |
Published: |
2020
|
Subjects: | |
Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/49816 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Mahidol University |
id |
th-mahidol.49816 |
---|---|
record_format |
dspace |
spelling |
th-mahidol.498162020-01-27T14:25:59Z Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum Jiratthitikan Sriprablom Pairoj Luangpituksa Jirarut Wongkongkatep Thunyarat Pongtharangkul Manop Suphantharika Mahidol University Agricultural and Biological Sciences © 2018 Elsevier Ltd The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum, XG) as a stabilizer was studied. The influence of ionic strength was found to be dependent on whether the pH was below or above the isoelectric point (pI ≈ 4.6) of the emulsion droplets. At pH below the pI, the ζ-potential of the emulsions increased from negative to positive values with increasing ionic strength. The emulsions exhibited more extensive droplet flocculation, more viscous, and more structured, but less creaming stability at low ionic strength than at high ionic strength. At pH above the pI, the ζ-potential of the emulsions was always negative and its magnitude decreased with increasing ionic strength. The emulsions exhibited a slight increase in droplet flocculation, decrease in viscosity, viscoelasticity, and creaming stability with increasing ionic strength. This study could potentially serve for applications in the food industry to design the emulsion-based food products with improved physical and rheological properties and stability over a wide range of pH and ionic strength conditions. 2020-01-27T07:25:59Z 2020-01-27T07:25:59Z 2019-02-01 Article Journal of Food Engineering. Vol.242, (2019), 141-152 10.1016/j.jfoodeng.2018.08.031 02608774 2-s2.0-85053040681 https://repository.li.mahidol.ac.th/handle/123456789/49816 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053040681&origin=inward |
institution |
Mahidol University |
building |
Mahidol University Library |
continent |
Asia |
country |
Thailand Thailand |
content_provider |
Mahidol University Library |
collection |
Mahidol University Institutional Repository |
topic |
Agricultural and Biological Sciences |
spellingShingle |
Agricultural and Biological Sciences Jiratthitikan Sriprablom Pairoj Luangpituksa Jirarut Wongkongkatep Thunyarat Pongtharangkul Manop Suphantharika Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
description |
© 2018 Elsevier Ltd The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum, XG) as a stabilizer was studied. The influence of ionic strength was found to be dependent on whether the pH was below or above the isoelectric point (pI ≈ 4.6) of the emulsion droplets. At pH below the pI, the ζ-potential of the emulsions increased from negative to positive values with increasing ionic strength. The emulsions exhibited more extensive droplet flocculation, more viscous, and more structured, but less creaming stability at low ionic strength than at high ionic strength. At pH above the pI, the ζ-potential of the emulsions was always negative and its magnitude decreased with increasing ionic strength. The emulsions exhibited a slight increase in droplet flocculation, decrease in viscosity, viscoelasticity, and creaming stability with increasing ionic strength. This study could potentially serve for applications in the food industry to design the emulsion-based food products with improved physical and rheological properties and stability over a wide range of pH and ionic strength conditions. |
author2 |
Mahidol University |
author_facet |
Mahidol University Jiratthitikan Sriprablom Pairoj Luangpituksa Jirarut Wongkongkatep Thunyarat Pongtharangkul Manop Suphantharika |
format |
Article |
author |
Jiratthitikan Sriprablom Pairoj Luangpituksa Jirarut Wongkongkatep Thunyarat Pongtharangkul Manop Suphantharika |
author_sort |
Jiratthitikan Sriprablom |
title |
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
title_short |
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
title_full |
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
title_fullStr |
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
title_full_unstemmed |
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
title_sort |
influence of ph and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
publishDate |
2020 |
url |
https://repository.li.mahidol.ac.th/handle/123456789/49816 |
_version_ |
1763488726066921472 |