Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast
نویسندگان
1 Associate Professor, Golestan Agricultural and Natural Resources Research Center, Department of Agricultural Engineering Research
2 Associate Professor, Department of Food Nanotechnology, Research Institute for Food science and Technology, Mashhad
3 Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad
4 Associate Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad
5 Associate Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad
doi
10.22101/JRIFST.2016.06.01.516چکیده
Mannoprotein/Mannan is a glycoprotein consists of a poly mannose backbone covalently attached to a protein moiety. It was extracted and purified from the cell wall of Kluyveromyces marxianus yeast. As for preparing a stable food emulsion, understanding the interaction between the components and their impact on the quality of the emulsion is very important. Therefore, in this study the effect of environmental stresses on some quality attributes of emulsions prepared with mannoprotein (20% w/w of the oil phase) at different conditions with varying pH (3 to 9), sodium chloride (0 to 500 mM) and temperature ( 30 to 90 °C for 20 min) was investigated. Characteristics such as emulsion droplet diameter, zeta potential, viscosity and flow behavior in comparison with whey protein concentrate was measured. The results indicated thatincreasing droplet size, viscosity and flow behavior emulsion mannoprotein changes in pH 5 to 9, 500 mM salt concentration and temperatures 30 to 90°C was not significant (P<0.05). Results also showed despite the significant changes in surface charge droplets, stability of mannoprotein emulsions against environmental stress is due to the significant effect steric repulsion of poly mannose chains in addition to the electrostatic repulsion.
