title: Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate.
abstract: High purity peanut oil-based diacylglycerol (PO-DAG) (94.95 wt%) was prepared via enzymatic glycerolysis from peanut oil (PO). The resulting dominance of DAGs was proven to greatly influence the properties of corresponding fresh or frozen-thawed emulsions. Stable fresh oil-in-water emulsions were produced using either PO-DAG or PO, with stability enhanced by increased concentrations of Na-CN. The lower equilibrium interfacial tension along with greater negative ζ-potential of PO revealed that Na-CN was preferentially adsorbed to the PO interface. Adding 0.05 mol/L NaCl to the PO emulsions minimized depletion flocculation caused by the unadsorbed Na-CN, but further NaCl addition increased oil droplet size and concomitant coalescence. For the PO-DAG emulsions, adding 0.2 mol/L NaCl did not significantly (p>0.05) affect their ζ-potential but adding 0.05 or 0.1 mol/L NaCl lowered ζ-potential, although NaCl at these concentrations increased oil droplet size and coalescence. Freezing-thawing process considerably weakened the stability of PO-DAG emulsions.
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
authors: Zhao
authors: Z
authors: Long
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors: Mouming
authors: M
authors: Zhao
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
authors: Ning
authors: N
authors: Liu
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors: Daolin
authors: D
authors: Liu
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
authors: Dongxiao
authors: D
authors: Sun-Waterhouse
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. Electronic address: qzzhao@scut.edu.cn.
authors: Qiangzhong
authors: Q
authors: Zhao
mesh_terms: D002152:Calorimetry, Differential Scanning; D002364:Caseins / Q000737:chemistry*; D004075:Diglycerides / Q000737:chemistry* / Q000302:isolation & purification; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry; D000074241:Peanut Oil; D010938:Plant Oils / Q000032:analysis*; D012965:Sodium Chloride / Q000494:pharmacology
chemical_list: C011439:1,2-diacylglycerol; D002364:Caseins; D004075:Diglycerides; D004655:Emulsions; D000074241:Peanut Oil; D010938:Plant Oils; D012965:Sodium Chloride
keywords: Emulsion stability; Interfacial characteristics; Oil-in-water emulsion; Peanut oil-based diacylglycerol; Sodium caseinate concentration; Sodium chloride addition