Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability

Document Type : Research Article

Authors

1 PhD student, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

2 Associate Professor, Dept. of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran

Abstract

The purpose of this study was to investigate the effects of sage seed gum and soybean protein isolates on the oil in water emulsion stability. In this study, the interaction between sage seed gum and soy protein isolate in simple model system oil in water emulsions, containing different concentrations sage seed with different concentrations of 0, 0.25, 0.5, 0.75 % and isolated soy protein concentrations 0, 0.5, 1 % with a constant amount of 20% oil, were investigated. Stability of the emulsion, droplet size, creaming, viscosity and emulsifiying properties were determined. The results showed that with increasing concentration of gum and protein, emulsion stability and emulsifying property increased that between 0.5 and 0.75 % of the gum concentration was not significantly different (P>0.05).Flow characteristic behavior of forming emulsions, according to correlation coefficient (R2), showed that shear stress, shear rate change can be predicted by Herschel-Bulkley model with increasing concentrations of gum and protein, droplet size significantly reduced. Also result showed that with increasing concentrations of gum and protein droplet size significantly reduced.

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References

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Innovative Food Technologies
Volume 3, Issue 2
March 2016
Pages 23-32

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History

  • Receive Date: 19 January 2016
  • Revise Date: 19 February 2016
  • Accept Date: 28 May 2016

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