Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopy.
Diffusing wave spectroscopy (DWS) was used to investigate the behavior of flaxseed gums when added to WPI-stabilized emulsions. The effect of different concentrations (0-0.33% (w/v)) of flaxseed gum, derived from two seed varieties, namely Emerson and McDuff, was studied at acidic and neutral pH. At pH 7.0 and low gum concentrations the dynamic and spatial characteristics of the system remained unchanged. While at gum concentrations from 0.075% to 0.20% a rapid phase separation was observed, at higher concentrations phase separation was retarded because of the increased background viscosity slowing down the mobility of the emulsion droplets. At pH 3.5, the difference in overall electrical charge between the gum (negative) and the protein on the emulsion surface (positive) led to electrostatic interactions. While at low concentration of flaxseed gum the general characteristics of the emulsions were not significantly different, at intermediate concentrations, bridging flocculation occurred. When sufficient flaxseed gum was present, the emulsion droplets mobility was arrested in a gel-like state. In spite of the compositional differences in the ratio of acidic and neutral fraction between the two polysaccharides extracted from different seed varieties, at both values of pH the behavior of the emulsions after addition of the polysaccharide was comparable.
Khalloufi
Seddik
S
Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1 Canada.
Corredig
Milena
M
Alexander
Marcela
M
D004058:Diffusion; D004655:Emulsions; D019597:Flax / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000378:metabolism*; D053149:Plant Gums / Q000378:metabolism*; D013057:Spectrum Analysis / Q000379:methods*; D000067816:Whey Proteins
D004655:Emulsions; D008894:Milk Proteins; D053149:Plant Gums; D000067816:Whey Proteins