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Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave
Seddik Khalloufi1, Milena Corredig, Marcela Alexander
1Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1 Canada.
Colloids and Surfaces. B, Biointerfaces
|November 26, 2008
Summary
Flaxseed gum addition to whey protein isolate emulsions impacts stability. Gum concentration and pH dictate phase separation and droplet interactions, influencing emulsion texture and shelf-life.
Area of Science:
- Food science and technology
- Colloid and interface science
- Rheology
Background:
- Whey protein isolate (WPI) is widely used as an emulsifier.
- Flaxseed gum is a promising hydrocolloid for food applications.
- Understanding hydrocolloid-emulsion interactions is crucial for food product development.
Purpose of the Study:
- To investigate the effect of flaxseed gum on WPI-stabilized emulsions.
- To analyze the influence of flaxseed gum concentration and pH on emulsion behavior.
- To compare the impact of flaxseed gum from different varieties.
Main Methods:
- Diffusing wave spectroscopy (DWS) was employed to study emulsion dynamics.
- Experiments were conducted at varying flaxseed gum concentrations (0-0.33% w/v).
- Studies were performed at acidic (pH 3.5) and neutral (pH 7.0) conditions.
Main Results:
- At pH 7.0, higher flaxseed gum concentrations retarded phase separation by increasing viscosity.
- At pH 3.5, electrostatic interactions led to bridging flocculation at intermediate gum concentrations.
- At sufficient concentrations, flaxseed gum induced a gel-like state, arresting droplet mobility.
- Gum from different flaxseed varieties showed comparable effects on emulsion behavior.
Conclusions:
- Flaxseed gum significantly alters the stability and rheological properties of WPI-emulsions.
- pH-dependent electrostatic interactions and viscosity changes are key mechanisms.
- Flaxseed gum is a versatile ingredient for modulating emulsion structure and stability.
