Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions
2022
Hematian Sourki, Abdollah | Koocheki, Arash | Elahi, Mohammad
In this study the effect of ultrasonically extracted β-glucan from hull-less barley (UBG, 0.25–0.75% w/w) on soy protein isolate (SPI, 4–12% w/w) stabilized oil-in-water emulsions was investigated. The results indicated that with increasing UBG concentration, zeta potential, droplets’ specific surface area and emulsion stability increased; whereas, the surface and interfacial tensions, Sauter mean diameter (D₃,₂) and the De Brouckere Mean Diameter (D₄,₃), span value and creaming index decreased. Non-Newtonian shear-thinning (pseudoplastic) behavior was observed for oil-in-water emulsions stabilized by UBG. With increase in UBG and SPI concentrations, emulsion’s flow behavior index (n) and consistency coefficient (k) increased and decreased; respectively. At all UBG and SPI concentrations, emulsions stored at 4 °C were more stable.
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