Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment

This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.

Spectroscopic Evaluation of Effects of Heat Treatments on the Structures and Emulsifying Properties of Caseins

The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in their fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying activity index,but decreased the size polydispersity of caseins.In the pH range of 5.5to 7.0,the fluorescence intensity,hydrodynamic diameter,turbidity and emulsifying properties decreased with increased heating pH,but the size polydispersity of caseins increased with increased pH.The relationship between the surface fluorescence intensity and emulsifying activity was also investigated,revealing a correlation coefficient of 0.90.These results suggested that heat treatment could be used to modify the structures and emulsifying properties of caseins by appropriately selecting heating conditions.

Emulsifying Properties of Raffia hookeri Gum and Its Blends with Tween 80 in Pharmaceutical Liquid Paraffin Emulsion

Researches have shown that Raphia hookeri gum could be used as a binder in pharmaceutical formulations and gums in general have been used as emulsifiers in liquid paraffin emulsion but nothing has been heard of Raphia hookeri in liquid paraffin emulsion as an emulsifier.This work was aimed at evaluating the emulsifying properties of Raphia gum in liquid paraffin emulsion.Two separate preparations containing different concentrations(1,2,3,5 and 10%w/v)of Raphia gum and acacia gum respectively were prepared.Five liquid paraffin emulsions(200 mL each)were also prepared using 60 mL liquid paraffin as the oil phase and 6 g of the various combinations of Raphia gum and Tween 80 as emulsifier blend at ratio 1:5,1:2,1:1,2:1 and 5:1.The preparations were assessed using density,viscosity and stability after 5 days of storage as evaluation parameters.By increasing the concentration of Raphia and Acacia gum,the density of emulsion formed increased.The ranking of the density was 10%>5%>3%>2%>1%.The viscosity of emulsion increased as the concentration of the gum increased.The viscosity which plays a role in the stability of emulsion increased as the concentration of gum increased.The ranking of viscosity was 10%>5%>3%>2%>1%.The stability of the emulsion was measured by the level of creaming and cracking.Emulsion containing 2%w/v of Raphia gum with a creaming index of 23%was more stable compared to the emulsion containing 3%w/v acacia gum with creaming index of 29.9%.The viscosity and stability of emulsion containing emulsifier blends of Raphia and Tween 80 increased with increase in the concentration of Raphia gum.Emulsion containing 3%w/v Raphia gum with no creaming was more stable than emulsion containing 1%w/v emulsifier blend.Raphia gum is suitable for use at a concentration of 2%w/v as an emulsifier in 50 mL of liquid paraffin emulsion competing alternatively to standard acacia gum for emulsification as against Afzelia africana in our previous research which was suitable for use at a concentration of 3%w/v as an emulsifier in 30%v/v liquid paraffin emulsion.

Characterization and Property of Palmitoylated Konjac Glucomannan

Various degrees of palmitoylated konjac glucomannan (PKGM) are prepared by heterogeneous method. Differential thermal analysis (DTA) thermographs show PKGM having certain degree of substitution (DS) gave a new crystalline peak at higher temperature. And PKGM having higher DS only shows the new crystalline state. Furthermore, the effect of the DS of PKGM on its emulsifying ability has been investigated in the water in oil(w/o) and oil in water(o/w) systems. It is demonstrated that it is a kind of good w/o emulsifier with the DS ranged between 1.00 and 1.70; Whereas for DS<0.50, It is a kind of good o/w emulsifier and an interesting phenomenon appears in o/w system. And the half time of emulsion turbidity is more than 1.5 h with PKGM having 2.72 of DS used as the emulsifier.

Physicochemical and Functional Properties of Water Soluble Gum from Wrinkle Floweringquince(Chaenomeles Speciosa)Seeds

Wrinkle Floweringquince(Chaenomeles speciose(Sweet)Nakai)seed,as an unexploited forestry residue,contains considerable amount of bioactive carbohydrates with potential functionality,which was not widely concerned.The aim of this study is to determine the basic characterizations(molecular weight and functional group),specificcomponents(carbohydrate,protein and uronic acid contents),and functional properties of Chaenomeles speciosa seedgum(CSG).Results indicated that carbohydrate(63.80%),protein(13.69%)and uronic acid(10.30%)contents wereachieved.The CSG(average molecular weight,9.85×106 u)consists rhamnose,arabinose,xylose and glucose in a molarpercentage of 29.77꞉10.54꞉18.55꞉15.84,respectively.The Fourier transform infrared(FT-IR)analysis revealed hydroxyl,carboxyl and methyl groups andα-glycosidic linkages are founded in the CSG.The CSG was surface active and its abilityto decrease surface tension was comparable to commercial gums.Moreover,the CSG solutions showed pseudoplasticflow behavior under dynamic shear rate at high concentrations.The GSC also presented good emulsifying and foamingproperties,indicating the potential of the GSC as bioresource stabilizer and thickener in industry.