The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions (original) (raw)

* Corresponding authors

a Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China
E-mail: xdxbtbu@126.com
Fax: +86-10-68985645
Tel: +86-10-68985645

b Department of Food Science, University of Massachusetts, Amherst, MA, USA

c Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nuang, Khlong Luang, Pathumthani 12120, Thailand

Abstract

The impact of flaxseed gum (FG) on the microrheological properties and physicochemical stability of whey protein isolate (WPI) stabilized β-carotene emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered β-carotene emulsions with interfacial membranes consisting of WPI and FG. The microrheological behavior of the multilayered β-carotene emulsions was measured through the diffusive wave spectroscopy technique. WPI alone and WPI–FG (concentration of FG = 0.1, 0.2, 0.3 wt%) stabilized β-carotene emulsions were purely viscous giving a mean square displacement that scaled linearly with decorrelation time (τ). The presence of 0.01, 0.02, and 0.05 wt% FG in the WPI-stabilized emulsions caused them to exhibit viscoelastic properties. Meanwhile, the increase in τ reflected the increase in the length scale of connectivity in the emulsions until a “cluster” was formed and the droplets were not free to move due to droplet–network interaction. The apparent increase in the macroscopic viscosity and elasticity index and decrease in the solid lipid balance and fluidity index of emulsions with lower concentrations (0.01, 0.02, 0.05 wt%) of FG indicated that the bridging flocculation of FG had a much more appreciable influence on the microrheological properties than depletion flocculation (higher concentrations, 0.1, 0.2, 0.3 wt%). Droplet size, zeta-potential, and transmission profiles using the centrifugal sedimentation technique and β-carotene degradation during storage were also characterized. With the addition of FG, the zeta-potential of WPI coated β-carotene droplets decreased from positive to negative, and an increase in the apparent droplet size was also noted. LUMISizer analysis exhibited an improvement in physical stability with the addition of 0.1 wt% FG. FG also helped to chemically stabilize the WPI emulsions against β-carotene degradation mainly by slowing down the mobility of the droplets.

Graphical abstract: The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions

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Article information

DOI

https://doi.org/10.1039/C6FO01357K

Article type

Paper

Submitted

15 Sep 2016

Accepted

18 Dec 2016

First published

19 Dec 2016

Download Citation

Food Funct., 2017,8, 415-423

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