Evaluation of the emulsifying properties of cottonseed protein isolates

Tsaliki, Eleni; Pegiadou, S.; Doxastakis, G.

doi:10.1016/j.foodhyd.2003.11.001

Cited by 38 publications

(21 citation statements)

References 12 publications

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“…The same result was reported in a study by Mirhosseini et al (2009), in which the low concentration of xanthan gum and high concentration of Arabic gum led to the greatest emulsion stability. Similar results were also found by Papalmprou et al (2005) and Tsaliki et al (2004). Moreover, these results are in agreement with the commonly held opinion that an emulsion with tiny droplets has more stability than an emulsion with large droplets; the rate of flocculation is typically slower when the droplet size is smaller (Klaypradit and Huang 2008).…”

Section: Centrifuge Stability Of the Emulsionsupporting

confidence: 91%

Suitable coating material for microencapsulation of spray-dried fish oil

et al. 2015

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This study was conducted to screen the most suitable coating material for the production of microencapsulated fish oil powder using ternary blends of maltodextrin (15, 25 % w/w), Arabic gum (2.5, 7.5 % w/w), and methylcellulose (0.5, 1.5 % w/w). The physical properties of fish oil emulsion and encapsulated powders were evaluated. Arabic gum (5 % w/w) showed the most significant (p<0.05) effect on the surface mean diameter of the droplets in the emulsion. Maltodextrin had the most significant (p<0.05) effect on the centrifuge stability of the emulsion and the amount of surface oil of the powder at 15 and 20 % (w/w) respectively, whereas methylcellulose (0.5 % w/w) had the most significant (p<0.05) effect on the width distribution of the droplets in the emulsion. The total optimal area leading to the formation of coating material with desirable physical properties was expected to be obtained by the combination of 16 % (w/w) maltodextrin, 6.5 % (w/w) Arabic gum, and 0.88 % (w/w) methylcellulose respectively.

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Section: Centrifuge Stability Of the Emulsionsupporting

confidence: 91%

Suitable coating material for microencapsulation of spray-dried fish oil

et al. 2015

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“…According to the Stokes equation, the creaming velocity is inversely proportional to the viscosity of water phase [24]. As demonstrated by other studies [25,26], the stability of oil-inwater emulsions toward the flocculation, coalescence, and creaming has proven to be severely affected by the presence of polysaccharides. Jacome-Gouth et al [27] also reported that the proportion of GA to the oil phase has significant ( p < 0.05) influence on the stability of beverage emulsion.…”

Section: Emulsion Stability Index (Esi)mentioning

confidence: 88%

Pomegranate seed oil as a functional ingredient in beverages

Mohagheghi

Rezaei

Labbafi

et al. 2011

Eur. J. Lipid Sci. Technol.

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Pomegranate seeds are by-products of pomegranate juice industry. Since the seeds contain valuable oil that has nutritional and medicinal properties, they can be useful for food applications (especially in juice and beverage industries) as a functional agent. In this study, the possibility of producing a stable pomegranate-seed-oil-in-water emulsion to be used as a base formula for a new functional beverage was investigated. The influence of gum Arabic (GA) concentration (10.0, 12.5, and 15.0%, w/w) with a constant oil phase content (6.0% w/w) on the turbidity loss rate, emulsion stability index, and droplet size distribution was investigated. Turbidity loss rate was inversely proportional to the GA concentration for all the formulations studied here. Compared to other emulsions, emulsion with 15.0% w/w GA did not show a discernible cream layer during 42 days of storage. Emulsion with 15.0% w/w GA indicated the smallest polydispersity index during this period. The results of this study showed that it was possible to produce a relatively stable pomegranate-seed-oil-in-water emulsion for use as a functional agent in beverages.

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“…The compositions of nyamplung seed and defatted flour are shown in (Chavan et al, 2001), but it was 2 times higher than cotton seed protein isolate (Tsaliki et al, 2003). …”

Section: Results and Discussion Isolation Of Proteinmentioning

confidence: 98%

“…Water binding capacity also depended on polar amino acids availability on the primary sites of protein for protein-water interactions (Zayas, 1997 (Lqari et al, 2002;Cheng et al, 2009;Tsaliki et al, 2003).…”

Section: Water Binding Capacitymentioning

confidence: 99%

Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

Putra

Hastuti

2014

IFNP

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Defatted nyamplung (Calophyllum inophyllum) seeds as by-products of oil extraction is a rich source of protein. In order to evaluate its potential as value-added of nyamplung seeds, nyamplung proteins were isolated by solubilization-precipitation method at pH 3 and 5. The obtaining protein isolates were characterized with respect to their functional properties, including water binding capacity, oil binding capacity, foaming capacity, foaming stability, emulsifying activity, emulsifying stability, gelation capacity, and amino acid composition. The results show that nyamplung protein could be considered as high protein quality because essential amino acids leucine (4.39 %), proline (4.22 %), valine (3.34 %), aspartic acid (3.23 %) and lysine (3.34 %) were found to be the major amino acids. Polar amino acids were higher than non-polar amino acid (1.7 times). With the consequence in higher ratio of water binding capacity to oil binding capacity (2.7 times) and high value of hydrophile-lypophile balance. In general, the isolated protein from precipitation at pH 3 (IP3) was found to have better functional properties than that being precipitated at pH (IP5), and showed excellent in water binding, emulsifying, gelation and foaming properties. In conclusion, IP3 can be utilized as high quality proteins and emulsifier in oil in water emulsion system.

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Evaluation of the emulsifying properties of cottonseed protein isolates

Cited by 38 publications

References 12 publications

Suitable coating material for microencapsulation of spray-dried fish oil

Suitable coating material for microencapsulation of spray-dried fish oil

Pomegranate seed oil as a functional ingredient in beverages

Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

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