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Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
- Wang, Bo, Wang, Li-jun, Li, Dong, Adhikari, Benu, Shi, John
- Carbohydrate polymers 2011 v.86 no.1 pp. 343-351
- adsorption, denaturation, emulsions, gum arabic, ionic strength, linseed, oil-water interface, protein concentrates, sodium chloride, soy protein, temperature, viscosity
- The effects of gum Arabic (GA) addition (0–4%, w/w) on stability of oil-in-water emulsion stabilized by flaxseed protein concentrate (FPC) and soybean protein concentrate (SPC) were studied. The result shows that emulsions stabilized by both proteins in the presence of the 2% gum Arabic (w/w) have better stability than its absence, by increasing the emulsion viscosity of the FPC stabilized emulsion and causing competitive adsorption between the GA and SPC layer to give a steric repulsion for the SPC stabilized emulsion, respectively. Then, the influences of ionic strength (0–200mM NaCl) and temperature (25–95°C for 20min) on these emulsions in presence of GA were determined. The GA adsorbed at SPC-stabilized oil–water interface provided stability against NaCl concentration. In presence of GA, the SPC-stabilized emulsions also showed better stability at higher temperatures compared to the FPC-stabilized emulsions due to the denaturation of SPC and competitive adsorption between GA and SPC at higher temperatures.