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首页> 外文期刊>Food Hydrocolloids >Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum/whey protein stabilized submicron emulsions
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Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum/whey protein stabilized submicron emulsions

机译：Balangu（Lallemantia royleana）种子胶/乳清蛋白稳定的亚微米乳剂的物理稳定性，流动性和液滴特性

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摘要

Balangu (Lallemantia royleana) seed contains valuable gum (BSG) which has good thickening property. The influence of L. royleana seed gum (0-0.3%) on characteristics of soybean oil (20-50%) in water emulsions stabilized by whey protein concentrate (WPC) (0.5-5%) was investigated using response surface methodology. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Increasing the gum concentration to a critical level decreased droplet particle size, creaming index and zeta potential while increased the emulsion polydispersity index and viscosity. Although WPC improved the fresh emulsion characteristics while after 28 of storage it had no stabilizing properties. Optimum formulation for a stable emulsion was found to be 0.15% BSG, 5% WPC and 50% oil content. At this point emulsion had lower particle size and creaming index. (C) 2016 Elsevier Ltd. All rights reserved.
机译：Balangu（Lallemantia royleana）种子包含有价值的口香糖（BSG），具有良好的增稠性能。用响应面法研究了乳香种子胶（0-0.3％）对乳清浓缩蛋白（WPC）（0.5-5％）稳定的水乳液中大豆油（20-50％）特性的影响。对于每个响应，使用多元线性回归分析开发了二阶多项式模型。将胶基糖浓度增加到临界水平可降低液滴粒径，乳脂指数和ζ电势，同时可增加乳液的多分散指数和粘度。尽管WPC改善了新鲜的乳液特性，但在储存28天后却没有稳定性能。发现稳定乳液的最佳配方为0.15％BSG，5％WPC和50％油含量。此时，乳液具有较低的粒度和乳化指数。 （C）2016 Elsevier Ltd.保留所有权利。

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