Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion
نویسندگان
1 Assistant professor, Department of Food science and Technology, Institute of Scientific - Applied Higher Education Jihad-e-Agriculture
2 Assistant professor, Quchan Branch, Islamic Azad University, Quchan, Iran
3 MSc. graduated student, Quchan Branch, Islamic Azad University, Quchan, Iran
4 Assistant professor, Department of Food science and Technology, College of Agriculture, Ferdowsi University of Mashhad
doi
10.22101/JRIFST.2013.09.16.221چکیده
The purpose of this study was to investigate the effect of Lallemantia royleana seed gum on the properties of oil-in-water emulsions stabilized by whey protein using “Response Surface Methodology (RSM)”. For this purpose, emulsions with different whey protein concentrates (0.5_ 3%), seed gum (0 - 0.3%), and oil volume fraction (20- 50%) were prepared. Several properties of emulsions including mean diameter of droplets, zeta potential, surface tension and interfacial properties were studied. Selecting an appropriate model, the response-surface graph was drawn. For each response, a second-order polynomial model was developed using “Multiple Linear Regression Analysis”. Results indicated that increasing the gum concentration from 0 to 0.15% the mean diameter of the droplets will be diminished but its further increase would enlarge the size of particles. Zeta potential analysis showed that the more concentration of resin emulsions the more negative zeta potential of emulsion will be. The optimum formulation was suggested to be: 0.12% Lallemantia royleana seed gum, 4.69% whey protein and 21.59% oil.
