Owens Cory, Griffin Kristen, Khouryieh Hanna, Williams Kevin
Department of Chemistry, Western Kentucky University, Bowling Green, KY, USA.
Food Processing and Technology Program, Western Kentucky University, Bowling Green, KY, USA.
Food Chem. 2018 Jan 15;239:314-322. doi: 10.1016/j.foodchem.2017.06.096. Epub 2017 Jun 23.
The impact of pH on the physicochemical properties of 10% menhaden oil-in-water (O/W) emulsions containing 2% whey protein isolate (WPI) and 0.1% xanthan (XG)-locust bean gum (LBG) mixtures was investigated. The O/W emulsions containing 0.1% XG-LBG mixtures were compared to emulsions with 0.1% XG and 0.1% LBG. The results indicated that stability is dependent on pH and biopolymer type. At both pH 3 and 5, emulsions containing either XG or XG-LBG mixtures had large particle sizes, viscosity, droplet aggregation, and creaming index, resulting in poor physical stability which can be related to the adsorbed protein-polysaccharide interactions. At pH7, the XG-LBG emulsions showed the greatest resistance to phase separation and resulted in stable emulsions. Lipid oxidation measurements also indicated that XG-LBG mixtures can be used to form stable emulsions at pH 3 and pH 7. These results have significant implications for the development of novel structures containing lipid phases susceptible to lipid oxidation.
研究了pH对含有2%乳清蛋白分离物（WPI）和0.1%黄原胶（XG）-刺槐豆胶（LBG）混合物的10%鲱鱼油包水（O/W）乳液物理化学性质的影响。将含有0.1%XG-LBG混合物的O/W乳液与含有0.1%XG和0.1%LBG的乳液进行比较。结果表明，稳定性取决于pH和生物聚合物类型。在pH 3和pH 5时，含有XG或XG-LBG混合物的乳液具有较大的粒径、粘度、液滴聚集和乳析指数，导致物理稳定性较差，这可能与吸附的蛋白质-多糖相互作用有关。在pH7时，XG-LBG乳液表现出对相分离的最大抗性，并形成稳定的乳液。脂质氧化测量还表明，XG-LBG混合物可用于在pH 3和pH 7下形成稳定的乳液。这些结果对开发含有易发生脂质氧化的脂质相的新型结构具有重要意义。
