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Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

Khalloufi, Seddik, Corredig, Milena, Goff, H. Douglas, Alexander, Marcela
Food hydrocolloids 2009 v.23 no.3 pp. 611-618
linseed, gums, emulsions, whey protein, stabilizers, adsorption, additives, physicochemical properties, droplet size, chemical concentration, microstructure, viscosity, emulsifying properties, particle size, cultivars, electrostatic interactions, polysaccharides, pH, beverages
The effect of the addition of flaxseed gum on the physicochemical properties of whey protein-stabilized (WPI) oil-in-water emulsions at pH 3.5 was investigated. Two different varieties (Emerson and McDuff) were tested at concentrations ranging from 0% to 0.33% (w/v), by measuring droplet size, @z-potential, phase separation behavior, microstructure and apparent viscosity. With addition of flaxseed gum the @z-potential of the droplets decreased from around +30mV to a negative value (-10mV) at concentrations >0.2%. These results indicated that the negatively charged polysaccharide fraction from flaxseed interacted with the protein adsorbed at the interface. An increase in apparent particle size was also noted with increasing flaxseed concentration, with destabilization becoming visually evident at concentrations higher than 0.1% (w/v). Microscopy, rheological data and size distribution analysis demonstrated for the first time that flaxseed gum interacts with protein-stabilized oil droplets at low pH, causing bridging flocculation. No significant differences were noted between flaxseed gums extracted from the Emerson and McDuff varieties. This research demonstrated that the electrostatic interactions between flaxseed gums and protein-stabilized emulsions need to be controlled when designing novel acidic beverages containing these polysaccharides.