Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
- 1 January 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (1), 120-125
- https://doi.org/10.1111/j.1365-2621.2002.tb11370.x
Abstract
The particle size and zeta potential of model beverage emulsions (0.01 wt% soybean oil-in-water emulsions, d ≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein isolate (WPI) were studied with varying pH (3 to 9), CaCl2 concentration (0 to 25 mM), and temperature (30 °C to 90 °C). Temperature, pH, CaCl2 strongly influenced emulsions stabilized by WPI because its stabilizing mechanism was mainly electrostatic repulsion, but not those stabilized by gum arabic or modified starch because their stabilizing modes of action were mainly steric repulsion. This study may have important implications for the application of WPI as an emulsifier in beverage emulsions.Keywords
This publication has 21 references indexed in Scilit:
- Zeta potentials of gum arabic stabilised oil in water emulsionsFood Hydrocolloids, 1999
- HYDROCOLLOIDS AS EMULSIFYING AGENTS FOR OIL-IN-WATER EMULSIONSJournal of Dispersion Science and Technology, 1999
- Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent DevelopmentsJournal of Dairy Science, 1997
- A review of recent developments on the regulatory, structural and functional aspects of gum arabicFood Hydrocolloids, 1997
- Physicochemical Properties of Whey Protein‐Stabilized Emulsions as affected by Heating and Ionic StrengthJournal of Food Science, 1997
- Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaClJournal of Food Science, 1997
- Heat Stability of Oil‐in‐Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pHJournal of Food Science, 1995
- Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsionsInternational Journal of Biological Macromolecules, 1991
- Acacia GumsPublished by American Chemical Society (ACS) ,1988
- Studies on uronic acid materials : Part XV. The use of molecular-sieve chromatography in studies on acacia senegal gum (gum arabic)Carbohydrate Research, 1966