Hematian Sourki Abdollah, Koocheki Arash, Elahi Mohammad
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Department of Food Science and Technology, Jahrom University, Jahrom, Iran.
J Food Sci Technol. 2022 May;59(5):1781-1791. doi: 10.1007/s13197-021-05189-z. Epub 2021 Jul 3.
In this study the effect of ultrasonically extracted β-glucan from hull-less barley (UBG, 0.25-0.75% w/w) on soy protein isolate (SPI, 4-12% w/w) stabilized oil-in-water emulsions was investigated. The results indicated that with increasing UBG concentration, zeta potential, droplets' specific surface area and emulsion stability increased; whereas, the surface and interfacial tensions, Sauter mean diameter (D) and the De Brouckere Mean Diameter (D), span value and creaming index decreased. Non-Newtonian shear-thinning (pseudoplastic) behavior was observed for oil-in-water emulsions stabilized by UBG. With increase in UBG and SPI concentrations, emulsion's flow behavior index () and consistency coefficient () increased and decreased; respectively. At all UBG and SPI concentrations, emulsions stored at 4 °C were more stable.
在本研究中，研究了从裸大麦中超声提取的β-葡聚糖（UBG，0.25 - 0.75% w/w）对大豆分离蛋白（SPI，4 - 12% w/w）稳定的水包油乳液的影响。结果表明，随着UBG浓度的增加，ζ电位、液滴比表面积和乳液稳定性增加；而表面张力和界面张力、索特平均直径（D）和德布罗意平均直径（D）、跨度值和乳析指数降低。观察到由UBG稳定的水包油乳液具有非牛顿剪切变稀（假塑性）行为。随着UBG和SPI浓度的增加，乳液的流动行为指数（）增加，稠度系数（）降低。在所有UBG和SPI浓度下，4℃储存的乳液更稳定。
