Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7587720 | Food Chemistry | 2016 | 8 Pages |
Abstract
The emulsifying properties of partially hydrolyzed rice glutelin (H-RG, 2% degree of hydrolysis) were compared to those of whey isolate protein (WPI), a commonly used protein-based emulsifier. The surface load of WPI (1% emulsifier, d32 = 167.5 nm) was 2.8 times lower than that of H-RG (3% emulsifier, d32 = 159.0 nm). Emulsions containing WPI-coated lipid droplets had better stability to pH changes (2-8), NaCl addition (0-500 mM) and thermal processing (30-90 °C, 0 or 200 mM NaCl). Nevertheless, H-RG emulsions were stable over a range of conditions: pH 6-8; NaCl â¤Â 200 (pH 7); temperatures â¤Â 90 °C in the absence of salt (pH 7); and temperatures â¤Â 50 °C in the presence of 200 mM NaCl (pH 7). This study indicates that H-RG may be utilized as a natural emulsifier in the development of label-friendly emulsion-based food products, but that further work is needed to increase the range of applications.
Related Topics
Physical Sciences and Engineering
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Authors
Xingfeng Xu, Junzhen Zhong, Jun Chen, Chengmei Liu, Liping Luo, Shunjing Luo, Lixin Wu, David Julian McClements,