The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate.
Food Chem
; 457: 140101, 2024 Nov 01.
Article
in En
| MEDLINE
| ID: mdl-38901349
ABSTRACT
Curdlan, a natural polysaccharide, exhibits emulsion-stabilizing and viscosity-modifying properties. However, when employed solely in the aqueous phase, curdlan's adhesive nature impedes droplet dispersion, resulting in a gel-like structure with limited applicability. This investigation formulated a biphasic stabilized oil-in-water emulsion by supplementing the oil phase with beeswax and the aqueous phase with curdlan and soy protein isolate (SPI). The addition of SPI transformed the structural characteristics from a gel-like to a mayonnaise-like structure. Maximal electrostatic repulsion was observed at an internal phase volume fraction of 30%, effectively precluding droplet aggregation owing to the absolute zeta potentials surpassing 40 mV. The emulsions displayed shear-thinning rheological behavior, with a higher storage modulus than the loss modulus, indicative of favorable elastic properties. Molecular docking revealed the predominant role of polar amino acids in facilitating hydrogen bond formation. This study provides a template for developing emulsions with biphasic stability and desirable dispersibility.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Rheology
/
Water
/
Soybean Proteins
/
Beta-Glucans
/
Emulsions
Language:
En
Journal:
Food Chem
/
Food chem
/
Food chemistry
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
Reino Unido