Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

2010-02-01
Wang, Bo
Li, Dong
Wang, Li-Jun
Özkan, Necati
Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and theological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and theological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, creaming rate and emulsion viscosity. The increasing of FPCCM concentration led to a more negative charged droplet and a lower creaming rate. Oil-phase volume fraction significantly affected Z-average diameter, theological properties, creaming index and creaming rate. With the increase of oil-phase volume fraction, both Z-average diameter and emulsion viscosity increased, while creaming index and creaming rate decreased. The theological Curve suggested that the emulsions were shear-thinning non-Newtonian fluids.
JOURNAL OF FOOD ENGINEERING

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Citation Formats
B. Wang, D. Li, L.-J. Wang, and N. Özkan, “Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions,” JOURNAL OF FOOD ENGINEERING, pp. 555–561, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30985.