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| Preparation of pumpkin seed oil O/W emulsion by whey protein isolate-xanthan gum compound emulsifier and its stability |
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| DOI： |
| KeyWord:pumpkin seed oil whey protein isolate xanthan gum oil-in-water emulsion stability |
| FundProject: |
| Author Name | Affiliation | | CHEN Ling1, ZHANG Liwei1,2, LEI Fenfen1,2, ZHENG Jingcheng1, HE Dongping1,2 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China |
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| Abstract: |
| In order to improve the stability of pumpkin seed oil (PSO) and oil-in-water (O/W) emulsion prepared with whey protein isolate (WPI) as an single emulsifier, an O/W emulsion of pumpkin seed oil stabilized with xanthan gum (XG) and WPI was prepared, and the effects of the addition amount and order of XG on the properties and stability of the emulsion were studied. The results showed that when the mass concentration of XG was 2.0 mg/mL, the mean particle size of the emulsion was the smallest at (10.53±0.06)μm and the absolute value of the Zeta potential was the largest at (37.92±0.61 )mV, and the emulsion showed the best stability. The stability of the emulsion varied with the addition order of XG. The physical and chemical stability of the WPI-PSO-XG emulsion (prepared by sequential dispersion of a mixture of WPI and PSO, followed by addition of XG) was the best. The accelerated oxidation experiments showed that the peroxide value (POV) and thiobarbituric acid reactant (TBARS) value of emulsion were lower than those of PSO. Among them, the POV and TBARS value of the WPI-PSO-XG emulsion were the lowest, and compared with PSO, it was reduced by 16.13 mmol/kg and 17.63 μmol/L, respectively, showing good oxidation stability. Adding XG to the primary emulsion prepared with PSO and WPI can improve the stability of the emulsion. |
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