Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion
The purpose of this study was to investigate the effect of Lallemantia royleana seed gum on the properties of oil-in-water emulsions stabilized by whey protein using “Response Surface Methodology (RSM)”. For this purpose, emulsions with different whey protein concentrates (0.5_ 3%), seed gum (0 - 0....
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| Format: | Article |
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Research Institute of Food Science and Technology
2013-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66575_9b8c97b8b3b64137a69411adc8c426a5.pdf |
| _version_ | 1818490490386907136 |
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| author | Vahideh Sadat Hosseini Masoud Najaf Najafi Ali Mohammadi Sani Arash Koocheki |
| author_facet | Vahideh Sadat Hosseini Masoud Najaf Najafi Ali Mohammadi Sani Arash Koocheki |
| author_sort | Vahideh Sadat Hosseini |
| collection | DOAJ |
| description | The purpose of this study was to investigate the effect of Lallemantia royleana seed gum on the properties of oil-in-water emulsions stabilized by whey protein using “Response Surface Methodology (RSM)”. For this purpose, emulsions with different whey protein concentrates (0.5_ 3%), seed gum (0 - 0.3%), and oil volume fraction (20- 50%) were prepared. Several properties of emulsions including mean diameter of droplets, zeta potential, surface tension and interfacial properties were studied. Selecting an appropriate model, the response-surface graph was drawn. For each response, a second-order polynomial model was developed using “Multiple Linear Regression Analysis”. Results indicated that increasing the gum concentration from 0 to 0.15% the mean diameter of the droplets will be diminished but its further increase would enlarge the size of particles. Zeta potential analysis showed that the more concentration of resin emulsions the more negative zeta potential of emulsion will be. The optimum formulation was suggested to be: 0.12% Lallemantia royleana seed gum, 4.69% whey protein and 21.59% oil. |
| first_indexed | 2024-12-10T17:17:44Z |
| format | Article |
| id | doaj.art-6b76d71e36ff44c8b1688d9496d34ce0 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-10T17:17:44Z |
| publishDate | 2013-09-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-6b76d71e36ff44c8b1688d9496d34ce02022-12-22T01:40:04ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572013-09-012210912010.22101/jrifst.2013.09.16.22166575Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsionVahideh Sadat Hosseini0Masoud Najaf Najafi1Ali Mohammadi Sani2Arash Koocheki3MSc. graduated student, Quchan Branch, Islamic Azad University, Quchan, IranAssistant professor, Department of Food science and Technology, Institute of Scientific - Applied Higher Education Jihad-e-AgricultureAssistant professor, Quchan Branch, Islamic Azad University, Quchan, IranAssistant professor, Department of Food science and Technology, College of Agriculture, Ferdowsi University of MashhadThe purpose of this study was to investigate the effect of Lallemantia royleana seed gum on the properties of oil-in-water emulsions stabilized by whey protein using “Response Surface Methodology (RSM)”. For this purpose, emulsions with different whey protein concentrates (0.5_ 3%), seed gum (0 - 0.3%), and oil volume fraction (20- 50%) were prepared. Several properties of emulsions including mean diameter of droplets, zeta potential, surface tension and interfacial properties were studied. Selecting an appropriate model, the response-surface graph was drawn. For each response, a second-order polynomial model was developed using “Multiple Linear Regression Analysis”. Results indicated that increasing the gum concentration from 0 to 0.15% the mean diameter of the droplets will be diminished but its further increase would enlarge the size of particles. Zeta potential analysis showed that the more concentration of resin emulsions the more negative zeta potential of emulsion will be. The optimum formulation was suggested to be: 0.12% Lallemantia royleana seed gum, 4.69% whey protein and 21.59% oil.http://journals.rifst.ac.ir/article_66575_9b8c97b8b3b64137a69411adc8c426a5.pdfdroplet mean diameteremulsion stabilityresponse surface methodologyshirazi balangu gumzeta potential |
| spellingShingle | Vahideh Sadat Hosseini Masoud Najaf Najafi Ali Mohammadi Sani Arash Koocheki Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī droplet mean diameter emulsion stability response surface methodology shirazi balangu gum zeta potential |
| title | Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion |
| title_full | Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion |
| title_fullStr | Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion |
| title_full_unstemmed | Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion |
| title_short | Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion |
| title_sort | effect of lallemantia royleana seed gum and whey protein concentrate on stability of oil in water emulsion |
| topic | droplet mean diameter emulsion stability response surface methodology shirazi balangu gum zeta potential |
| url | http://journals.rifst.ac.ir/article_66575_9b8c97b8b3b64137a69411adc8c426a5.pdf |
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