Physicochemical stability of maize germ oil body emulsions as influenced by oil body surface-xanthan gum interactions.
Two types of oil body cream, differing in protein content and composition, were prepared from maize germ. The cream rich in extraneous germ proteins (OB-A) constituted of oil bodies with a significantly lower size compared to the cream (OB-W) which was practically free from the extraneous germ proteins. In addition, the stability of the former cream against oil body coalescence was much higher upon long-term aging. Dilution of both creams to a 5% oil body level produced emulsions that were very unstable against creaming. The creaming stability was greatly improved following addition of 0.1% xanthan, the result being more spectacular in the case of the cream rich in extraneous maize germ proteins. The enhancement of the physical stability of oil droplets upon long-term storage is attributed to electrostatic xanthan gum-oil body surface protein interactions, verified by zeta-potential measurements, that lead to the diminution of depletion flocculation effects and to enhancement of steric stabilization due to the adsorption of the polysaccharide molecules to the oil body surface.
Nikiforidis
Constantinos V
CV
Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece.
Kiosseoglou
Vassilios
V
D003314:Corn Oil / Q000737:chemistry*; D003358:Cosmetics / Q000737:chemistry*; D004337:Drug Carriers / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D013499:Surface Properties; D003313:Zea mays / Q000737:chemistry*
D003358:Cosmetics; D004337:Drug Carriers; D004655:Emulsions; D011135:Polysaccharides, Bacterial; D003314:Corn Oil; C002563:xanthan gum