Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate

作者：Kuhn Katia Regina; Drummond e Silva Fernanda Guimaraes; Netto Flavia Maria; da Cunha Rosiane Lopes^*

来源：Food Research International, 2014, 58: 89-97.

DOI：10.1016/j.foodres.2014.01.006

• O/W emulsions
• High-pressure homogenization
• Whey protein
• Flaxseed protein isolate
• Creaming stability
• Rheology

The potential use of flaxseed protein isolate (FPI) as an emulsifying agent was studied in combination with whey protein isolate (WPI) or alone. All the FPI and WPI-FPI emulsions were kinetically unstable. The increase of FPI concentration (0.7% w/v) led to a higher creaming stability of the FPI emulsions due partly to a reduction in interfacial tension between aqueous and oil phases, but mainly to the gel network formation. However at this same high FPI concentration, WPI-FPI emulsions showed a decrease in droplet size and creaming stability, which could be due to the presence of flaxseed gum in the protein isolate enhancing depletion effects. A protein excess was verified in the mixed systems (0.14 or 0.7% (w/v) FPI) and the increase of FPI concentration led to an even greater surface protein content. Increasing homogenization conditions (pressure and number of passes), the creaming stability of the FPI systems increased, mainly at higher concentration (0.7% w/v). Meanwhile, in the mixed systems, the creaming stability of the emulsions containing 0.7% (w/v) FPI decreased even more, but was improved for the emulsions with 0.14% (w/v) FPI. Thus, it was observed that systems containing only FPI at higher concentration were stabilized by gel formation, while in WPI-FPI systems there was a competition by interface between biopolymers with a consequent depletion process. As a result, more stable systems were obtained with WPI addition at lower FPI concentration (0.14% w/v) and using higher homogenization pressure and number of passes (60 MPa, two passes).

• 出版日期2014-4