کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605913 1454446 2006 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum
چکیده انگلیسی

The properties of o/w emulsions stabilized with 1%w/v common bean (Phaseolus vulgaris L.), V or scarlet runner bean (P. coccineus L.), Coc extracted by isoelectric precipitation or ultrafiltration, at pH 7.0 and 5.5, with the addition of Arabic gum, locust bean gum, xanthan gum and a mixture of xanthan gum–locust bean gum (0.1 %w/v and 0.25 %w/v) are studied. The stability of emulsions was evaluated on the basis of oil droplet size, creaming, viscosity and protein adsorption measurements. The addition of Arabic gum, caused an increase in D[4,3] values and a decrease in the amount of protein adsorbed at the interface. The addition of locust bean gum in some emulsions reduced the amount of protein adsorbed. The addition of xanthan and to a less extend of the polysaccharide mixture, promoted a decrease in D[4,3]. So, emulsion stability was affected by the polysaccharide nature. Differences were also observed with respect to the protein nature, the method of its preparation and emulsion's pH. All polysaccharides enhanced the emulsions viscosity with xanthan and xanthan–locust bean gum exhibiting the higher values. V isolates and isoelectricaly precipitated isolates of both V, Coc showed higher viscosity values. The stability was enhanced by the increase of the viscosity of the continuous phase and the creation of a network, which prevents the oil droplets from coalescence.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 20, Issue 8, December 2006, Pages 1141–1152
نویسندگان
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