title: Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
abstract: The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosidase enzyme. At higher gum concentrations (0.2 and 0.3wt%), the viscosity of the emulsions containing XG/EMG gum mixtures was significantly higher (P<0.05) of all emulsions. Increasing concentrations (0-0.3wt%) of XG/EMG gum mixtures did not affect the droplet size of emulsions. Microstructure images revealed decreased flocculation at higher concentrations. Primary and secondary lipid oxidation measurements indicated a slower rate of oxidation in emulsions containing XG/EMG gum mixtures, compared to XG, guar (GG), and XG/GG gum mixtures. These results indicate that XG/EMG gum mixtures can be used in O/W emulsions to increase physical and oxidative stabilities of polyunsaturated fatty acids in foods.
authors.affiliation: Department of Chemistry, Western Kentucky University, Bowling Green, KY, USA.
authors.forename: Pavan Kumar
authors.initials: PK
authors.lastname: Chityala
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: Kevin
authors.initials: K
authors.lastname: Williams
authors.affiliation: Department of Chemistry, Western Kentucky University, Bowling Green, KY, USA.
authors.forename: Eric
authors.initials: E
authors.lastname: Conte
mesh_terms: D000818:Animals; D004655:Emulsions / Q000737:chemistry*; D005395:Fish Oils / Q000737:chemistry*; D005399:Fishes; D005685:Galactans / Q000737:chemistry*; D006868:Hydrolysis; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry*; D000067816:Whey Proteins / Q000737:chemistry*; D000519:alpha-Galactosidase / Q000378:metabolism*
chemical_list: D004655:Emulsions; D005395:Fish Oils; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D000067816:Whey Proteins; D014867:Water; C007894:guar gum; D000519:alpha-Galactosidase; C002563:xanthan gum
keywords: Enzyme-modified guar; Hexanal; Hydroperoxide; Lipid oxidation; Oil-in-water emulsion; Particle size; TBARS; Viscosity; Whey protein; Xanthan