Properties of oil/water emulsions stabilized by casein‐acid polysaccharide mixtures

Abstract

Properties of oil/water emulsions stabilized with the soluble casein-acid polysaccharide mixtures were investigated. Compared to initial protein solutions, higher emulsifying properties of the mixtures are dehonstrated. A study is made on the influence of the properties of the mixtures for obtaining thermostable emulsions of hard consistency which could be applied in production of a great variety of foodstuffs. The present work was aimed at the study of the emulsifying properties of casein-acid polysaccharide mixtures with respect to specific technological factors.This goal was primarily dictated by a task of practical importance. In the last few years application of emulsions in a great many branches of food industry is finding an ever increasing use. At the same time it is not always SO that the emulsifying action of proteins is sufficient to obtain highly stable emulsions ; it is undesirable to use chemical emulsifyers in food emulsions. Besides, many foodstuffs are subjected to the effect of high temperatures under relatively severe conditions (up to 120-130 "0, which often results in demulsification of emulsions stabilized with proteins thus rendering the foodstuff useless. These disadvantages can be avoided in stabilization of emulsions with soluble protein-acid polysaccharide mixtures.

Tension of oil‐water interface and properties of O/W emulsions in dependence of faba bean globulins

“…To obtain the stability diagrams of emulsions [7] a series of emulsions (phosphate citrate buffer 0.3 M, pH 7.0) with an oil phase content from 10% up to the point of emulsion breaking were prepared for each protein concentration. These emulsions were introduced into test tubes and the volumes of demulsified phases were measured during different storage times at room temperature up to 240 h. The relative diagram area to the stable emulsion S was determined from the diagrams.…”

Plant protein interactions with polysaccharides and their influence on legume protein functionality A Review

“…The increase of the stability of emulsions stabilized with proteins through their complex formation with polysaccharides has been observed earlier (cf. [17,18]). …”

Microstructure of Oil-in-water Low-fat Emulsions Containing Skim Milk Powder and Locust Bean Gum

“…1c-f). This fact indicates that the polysaccharide could be in the nonelectron-dense points of the multilayer, acting as an entanglement chain with caseins, as described for other carbohydates (8,22). Gum-protein interactions also appear in the aqueous continuous phase, where several zones with similar distribution of electron dense particles were observed.…”

“…bonds must be the linkages present which will be affected by the protein-polysaccharide ratio, pH and ionic strength (8,25). All the structural features described were present in all the samples studied, but to different extents.…”

“…The influence of the physico-chemical properties of milk protein concentrates on the stability of low-fat mayonnaise emulsion has been studied by Zalewska and Swiderski (1). Interactions of caseins at the oil-water interface with some anionic polysaccharides (8) and with smallmolecule surfactants (9) seem to increase the stability and consistency of emulsions. Thermodynamic compatibility of protein-polysaccharide aqueous systems and their interaction at the O/W interface (10) in emulsified systems has important implications on the stability of the emulsion with respect to creaming, coalescence and depletion flocculation.…”