Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
The influence of maltodextrin with different concentrations (0-30%) and dextrose equivalent (dextrose equivalent 10 and dextrose equivalent 15) under different environmental stresses (pH 3-8, NaCl 0-500 mM, and sucrose 0-20%) on the stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions was investigated by mean particle diameter, particle size distribution, ζ-potential, microstructure, and viscosity. Sesame oil-in-water emulsions containing anionic droplets stabilized by interfacial membranes comprising whey protein concentrate/κ-carrageenan/maltodextrin (15% sesame oil, 0.5% whey protein concentrate, 0.2% κ-carrageenan, 0.02% sodium azide and 0-30% maltodextrin with dextrose equivalent of 10 and 15, 5 mM phosphate buffer, pH 7) were produced using a homogenizer. The primary emulsion (1°) containing whey protein concentrate-coated droplets was prepared by homogenizing. The secondary emulsion (2°) containing whey protein concentrate-κ-carrageenan in the absence or presence of maltodextrin was produced by mixing the 1° emulsion with an aqueous κ-carrageenan in the absence or presence of maltodextrin solution. There were no significant changes in mean droplet diameter and ζ-potential of droplets at any maltodextrin concentration (0-30%) or dextrose equivalent (10 and 15) after 24 h storage. The apparent viscosity of emulsions increased when the maltodextrin concentration increased. The 2° emulsion containing 15% maltodextrin with dextrose equivalent of 10 had the stability to aggregation at pH 6-8, NaCl ≤ 300 mM, and sucrose 0-20%. The addition of maltodextrin to emulsion can be used to form emulsions with different physicochemical properties for various applications in food processing (for example, encapsulation).
Department of Agro-Industry, Faculty of Agriculture, Ubonratchathani University, Ubon Ratchathani, Thailand ekaon@agri.ubu.ac.th e.onsaard@gmail.com.
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Onsaard
Department of Agro-Industry, Faculty of Agriculture, Ubonratchathani University, Ubon Ratchathani, Thailand.
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Putthanimon
Department of Agro-Industry, Faculty of Agriculture, Ubonratchathani University, Ubon Ratchathani, Thailand.
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J
Singthong
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
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Thammarutwasik
D002351:Carrageenan / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D061353:Food Storage; D008894:Milk Proteins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D012715:Sesame Oil / Q000737:chemistry*; D013997:Time Factors; D014867:Water / Q000737:chemistry*; D000067816:Whey Proteins
D045703:Emulsifying Agents; D004655:Emulsions; D008894:Milk Proteins; D011134:Polysaccharides; D000067816:Whey Proteins; D014867:Water; C008315:maltodextrin; D012715:Sesame Oil; D002351:Carrageenan
Sesame oil; maltodextrin; whey protein concentrate; κ-carrageenan