title: Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
abstract: The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. At higher concentrations, the apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p<0.05) than the emulsions containing either XG or LBG alone. Locust bean gum showed the greatest phase separation, followed by XG. Microstructure images showed depletion flocculation at lower biopolymer concentrations, and thus led to an increase in creaming instability and apparent viscosity of the emulsions. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions. The rate of lipid oxidation for 8-week storage was significantly lower (p<0.05) in emulsions containing XG/LBG mixtures than in emulsions containing either of the biopolymer alone.
authors.affiliation: Food Processing and Technology Program, Western Kentucky University, Bowling Green, KY, USA. Electronic address: hanna.khouryieh@wku.edu.
authors.forename: Hanna
authors.initials: H
authors.lastname: Khouryieh
authors.affiliation: Department of Chemistry, Western Kentucky University, Bowling Green, KY, USA.
authors.forename: Goutham
authors.initials: G
authors.lastname: Puli
authors.affiliation: Department of Chemistry, Western Kentucky University, Bowling Green, KY, USA.
authors.forename: Kevin
authors.initials: K
authors.lastname: Williams
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, KS, USA.
authors.forename: Fadi
authors.initials: F
authors.lastname: Aramouni
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005685:Galactans / Q000737:chemistry*; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D014867:Water / Q000737:chemistry*; D000067796:Whey / Q000737:chemistry*
chemical_list: D004655:Emulsions; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D014867:Water; C002563:xanthan gum; C017471:locust bean gum
keywords: Emulsion; Locust bean gum; Menhaden oil; Oxidative stability; Xanthan gum