Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions.
The interactions of high-methoxyl pectin (HMP) and soybean-soluble polysaccharide (SSPS) with sodium caseinate-stabilized emulsions were investigated using a multitechnique approach, including dynamic light scattering (DLS), electrophoretic mobility measurements, transmission diffusing wave spectroscopy (DWS), and ultrasonic spectroscopy (US). At pH 6.8, both polysaccharides are negatively charged and did not adsorb onto caseinate-coated droplets due to electrostatic repulsion; however, SSPS showed a different behavior compared to HMP in the turbidity parameter 1/l* and sound attenuation parameters measured by DWS and US, respectively. The present study brought the first evidence of the stabilization effect of SSPS in acidified sodium caseinate-emulsions. While destabilization occurred at low polysaccharide concentrations, probably via bridging flocculation, acid-induced aggregation of the oil droplet was completely prevented by 0.2% SSPS or HMP. However, the interaction behavior of SSPS during acidification was different from that of HMP. This was demonstrated by the different development of the parameter 1/l*, droplet sizes, sound attenuation, and velocity.
Liu
Jinru
J
Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Verespej
Edita
E
Alexander
Marcela
M
Corredig
Milena
M
D002364:Caseins / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D010368:Pectins / Q000737:chemistry / Q000494:pharmacology*; D011134:Polysaccharides / Q000737:chemistry / Q000494:pharmacology*; D012995:Solubility; D013025:Glycine max / Q000737:chemistry*
D002364:Caseins; D004655:Emulsions; D011134:Polysaccharides; D010368:Pectins