Volume 12, Issue 48 (2015)
FSCT 2015, 12(48): 163-174 |
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Alipour A, Kocheki A, Kadkhoda i R, Varidi M. The effect of Alyssum homolocarpum seed gum–whey protein concentrate on stability of oil–in–water emulsion. FSCT 2015; 12 (48) :163-174
URL: http://fsct.modares.ac.ir/article-7-3796-en.html
URL: http://fsct.modares.ac.ir/article-7-3796-en.html
Abstract: (5741 Views)
The purpose of this study was to investigate the effect of lyophilized Alyssum homolocarpum seed gum–whey protein concentrate (with the ratio of 1:1, 1:3 and 3:1) on physicochemical properties of corn oil–in–water emulsions. Interfacial tension and emulsion characteristics such as particle size distribution, zeta potential, flow behavior, viscosity and creaming were investigated. The results showed that with the increasing gum ratio in the mixture, the interfacial tension increased, but the difference was not statistically significant. In emulsions stabilized with gum–protein mixture, increasing gum content, increased the particles size, negative charge on droplets surface, consistency coefficient, yield stress and hysteresis between the forward and the backward diagrams. The particle size distribution curve was monomodal and emulsions stabilized with this mixture showed non–newtonian and psedoplastic behavior. No creaming was observed in all emulsions.
Keywords: Key word: Alyssum homolocarpum, Whey protein concentrate, Physicochemical properties, Emulsions, stability
Received: 2013/04/28 | Accepted: 2013/12/29 | Published: 2015/11/22
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