Design, Rheology and Physicochemical Characterizations of Oil-in-water Emulsions Stabilized by Waxy Starch Derivatives

Simple emulsions (o/w) stabilized by octenyl succinic anhydrous (OSA) starch were studied. They were characterized by the evaluation of the rheological and physicochemical properties and, the observation under the light microscope in combination with granulometric analysis after formulation. The obtained results demonstrated the effects of the amount of OSA starch on the variation of the diameter of particles, stability of emulsions and their rheological behavior. The best characteristics were found in the emulsion with a ratio 40/60 (o/w) at high OSA starch concentration, because the substitution of the oil phase by the network created by the chains of the modified polysaccharides which could be the major factor in stabilisation of emulsions.

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Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

Food Hydrocolloids ◽

10.1016/j.foodhyd.2015.12.033 ◽

2016 ◽

Vol 56 ◽

pp. 405-416 ◽

Cited By ~ 47

Author(s):

Sahar Tamnak ◽

Hamed Mirhosseini ◽

Chin Ping Tan ◽

Hasanah Mohd Ghazali ◽

Kharidah Muhammad

Keyword(s):

Physicochemical Properties ◽

Rheological Behavior ◽

Protein Isolate ◽

Aqueous System ◽

Water Emulsion ◽

Pea Protein ◽

Oil In Water ◽

Oil In Water Emulsion ◽

Pea Protein Isolate

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Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽

10.3390/foods10061244 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1244

Author(s):

Malik Adil Nawaz ◽

Tanoj Kumar Singh ◽

Regine Stockmann ◽

Hema Jegasothy ◽

Roman Buckow

Keyword(s):

Physicochemical Properties ◽

Faba Bean ◽

Protein Concentration ◽

High Concentration ◽

Molecular Weights ◽

Oil In Water ◽

Sds Page ◽

Lower Protein ◽

7S Globulin ◽

Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

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