Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Abstract

BACKGROUND The role of protein–polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by‐product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well‐known food‐grade polysaccharide additive, has been widely utilized in the protein–polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. RESULTS The present study first assessed the ζ‐potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0–0.5 wt%), followed by the investigation of OP‐CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CONCLUSION CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry

The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

“…This result could be correlated with the lowest volume and average diameter values obtained for this emulsion ( Table 2 ). A similar correlation between both power law parameters was observed in a fresh WP-stabilized O/W emulsion with added CMC using the sequential method [ 16 , 19 ], and the shear-thinning behavior was attributed to the structuring effect of CMC in the continuous phase of the emulsion, which impedes the flow of liquid through the network and reinforces bonds between oil droplets. SPC/CMC–sim also presented very high and low K and n values, respectively, although the results evidenced a significant loss of viscous behavior and pseudoplasticity in this emulsion in contrast with its SPC/CMC–seq counterpart.…”

“…Up to date, the use of CMC has been shown to improve the emulsion properties of many proteins and others biopolymers, such as chitin, microcrystalline cellulose, etc. [ 14 , 15 , 16 , 17 ]. Most of these studies have been mainly aimed at improving the rheological properties and stability of low-fat emulsions, as well as the influence of the stage of incorporation of the hydrocolloid in the emulsion (simultaneous or sequential adsorption methods or principles) [ 15 ].…”

“…Most of these studies have been mainly aimed at improving the rheological properties and stability of low-fat emulsions, as well as the influence of the stage of incorporation of the hydrocolloid in the emulsion (simultaneous or sequential adsorption methods or principles) [ 15 ]. Thus, different authors have studied the impact of adding CMC to emulsions stabilized by different proteins, such as whey protein (WP) [ 15 ], okara protein [ 16 ], and sodium caseinate [ 18 ] on the physico-chemical properties of the cited emulsions. In turn, methylcellulose is a non-ionic polysaccharide that exhibits higher hydrophobicity and, consequently, higher surface activity than anionic polysaccharides like CMC.…”

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions

“…5 as proved by the viscoelastic properties test in Fig. 6(B)-(D) 6,40 and the high apparent viscosity in Fig. 6(A).…”

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

“…12,13 Hydrophilic polysaccharides have the potential to prepare emulsions and corresponding whipped creams. Furthermore, ISF, the main component of okara, obtained in large quantities during the production of soy-based products, 14 might open great valorization opportunities for both the application of agricultural byproducts and the exploration of novel food additives.…”