THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION

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ALIPOUR A.; KOOCHEKI A.; KADKHODAEE R.; VARIDI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:48 Page(s): 163-174

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Title

THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION

Author(s)

ALIPOUR A. | KOOCHEKI A. | KADKHODAEE R. | VARIDI M. | Issue Writer Certificate

Keywords

ALYSSUM HOMOLOCARPUMQ1

WHEY PROTEIN CONCENTRATEQ2

PHYSICOCHEMICAL PROPERTIESQ1

EMULSIONSQ2

STABILITYQ2

Abstract

The purpose of this study was to investigate the effect of lyophilized ALYSSUM HOMOLOCARPUM seed gum-whey protein concentrate (with the ratio of 1:1, 1:3 and 3:1) on PHYSICOCHEMICAL PROPERTIES of corn oil-in-water EMULSIONS. Interfacial tension and emulsion characteristics such as particle size distribution, zeta potential, flow behavior, viscosity and creaming were investigated. The results showed that with the increasing gum ratio in the mixture, the interfacial tension increased, but the difference was not statistically significant. In EMULSIONS stabilized with gum-protein mixture, increasing gum content, increased the particles size, negative charge on droplets surface, consistency coefficient, yield stress and hysteresis between the forward and the backward diagrams. The particle size distribution curve was monomodal and EMULSIONS stabilized with this mixture showed non- newtonian and psedoplastic behavior. No creaming was observed in all EMULSIONS.

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APA: Copy

ALIPOUR, A., KOOCHEKI, A., KADKHODAEE, R., & VARIDI, M.. (2015). THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(48), 163-174. SID. https://sid.ir/paper/72413/en

Vancouver: Copy

ALIPOUR A., KOOCHEKI A., KADKHODAEE R., VARIDI M.. THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(48):163-174. Available from: https://sid.ir/paper/72413/en

IEEE: Copy

A. ALIPOUR, A. KOOCHEKI, R. KADKHODAEE, and M. VARIDI, “THE EFFECT OF ALYSSUM HOMOLOCARPUM SEED GUM-WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 48, pp. 163–174, 2015, [Online]. Available: https://sid.ir/paper/72413/en

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