Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

被引：11

作者：

Loi, Chia Chun ^{[1
]}

Eyres, Graham T. ^{[1
]}

Silcock, Patrick ^{[1
]}

Birch, E. John ^{[1
]}

机构：

[1] Univ Otago, Dept Food Sci, POB 56, Dunedin 9054, New Zealand

来源：

FOODS | 2020年 / 9卷 / 09期

关键词：

glycerol monooleate; sodium caseinate; whey protein concentrate; creaming stability; oxidative stability; volatile analysis; PHYSICAL-PROPERTIES; LIPID OXIDATION; COALESCENCE; SIZE; TERM; PH;

D O I：

10.3390/foods9091237

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, zeta-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 degrees C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format.

引用

页数：16

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