Influence of tragacanth gum exudates from specie of Astragalus gossypinus on rheological and physical properties of whey protein isolate stabilised emulsions

International Journal of Food Science and Technology

Volumn 46, Issue 8, 2011, Pages 1636-1645

  Samavati, Vahid ^a   Emam Djomeh, Zahra ^a   Mohammadifar, Mohammad Amin ^b   Omid, Mahmoud ^a   Mehdinia, Ali ^c  

^a UNIVERSITY OF TEHRAN   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c Iranian National Institute for Oceanography   (Iran)

Author keywords

Emulsion; Particle size distribution; Rheological property; Tragacanth gum; Whey protein isolate

Indexed keywords

DISPERSIONS; DROPS; EMULSIFICATION; FLOCCULATION; PARTICLE SIZE ANALYSIS; PROTEINS; SHEAR FLOW; SIZE DETERMINATION; SIZE DISTRIBUTION;

DROPLET SIZE DISTRIBUTIONS; ELASTIC BEHAVIOUR; FLOW BEHAVIOURS; GUM CONCENTRATION; GUM EXUDATE; MICROSCOPIC OBSERVATIONS; OIL CONTENTS; POWER LAW; RHEOLOGICAL PROPERTY; SHEAR THINNING; STORAGE MODULES; TRAGACANTH GUM; VISCOELASTIC BEHAVIOUR; WHEY PROTEIN ISOLATE;

RHEOLOGY;

EID: 84975886015     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02661.x     Document Type: Article

References (50)

1. Abbasi, S. & Azarikia, F. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24, 358-363.
2. Balaghi, S., Mohammadifar, M.A. & Zargaraan, A. (2010). Physicochemical and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Biophysics, 5, 59-71.
3. Barnes, H.A. (2000). A Hand Book of Elementary Rheology. Institute of Non-Newtonian Fluid Mechanics, Marcel Dekker publisher, New York, USA.
4. Bengoechea, C., Romero, A., Aguilar, J.M., Cordobés, F. & Guerrero, A. (2010). Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilized by soy and gluten proteins. Food Hydrocolloids, 24, 783-791. doi.
5. Bibette, J. & Leal-Calderon, F. (1996). Surfactant-stabilized emulsions. Current Opinion in Colloid and Interface Science, 1, 746-751.
6. Buffo, R.A. & Reineccius, G.A. (2002). Modeling the rheology of concentrated beverage emulsions. Journal of Food Engineering, 51, 267-272.
7. Buffo, R.A., Reineccius, G.A. & Oehlert, G.W. (2001). Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocolloids, 15, 53-66.
8. Campanella, O.H., Dorward, N.M. & Singh, H. (1995). A study of the rheological properties of concentrated food emulsions. Journal of Food Engineering, 25, 427-440.
9. Chanamai, R. & McClements, D.J. (2000a). Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration. Colloids and Surfaces, 172, 79-86.
10. Chanamai, R. & McClements, D.J. (2000b). Impact of weighting agents and sucrose on gravitational separation of beverage emulsions. Journal of Agricultural and Food Chemistry, 48, 5561-5565.
11. Chanamai, R. & McClements, D.J. (2001a). Depletion flocculation of beverage emulsions by gum Arabic and modified starch. Journal of Food Science, 66, 457-463.
12. Chanamai, R. & McClements, D.J. (2001b). Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsions. Food Hydrocolloids, 15, 83-91.
13. Chiewchan, N., Phungamngoen, C. & Siriwattanayothin, S. (2006). Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk. Journal of Food Engineering, 73, 38-44.
14. Clark, A.H. & Ross-Murphy, S.B. (1987). Structural and mechanical properties of bio-polymer gels. Advances in Polymer Science, 83, 57-192.
15. Desrumaux, A., Loisel, C. & Marcand, J. (2000). Performances of a new high pressure homogenizer to make fine food emulsions, ICEF8, International Congress on Engineering and Food, Puebla Mexico, pp. 9-13.
16. Diftis, N.G., Biliaderis, C.G. & Kiosseglou, V.D. (2005). Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soy bean protein isolate- dextran mixture. Food Hydrocolloids, 19, 1025-1031.
17. Ellis, S.B. (1927). Thesis. Easton, PA: Lafayette College.
18. Everett, D.W. & Mcleod, R.E. (2005). Interactions of polysaccharide stabilizers with casein aggregates in stirred skim milk yoghurt. International Dairy Journal, 15, 1175-1183.
19. Fischer, P. & Erni, P. (2007). Emulsion drops in external flow fields: the role of liquid interfaces. Current Opinion in Colloid and Interface Science, 12, 196-205.
20. Floury, J., Desrumaux, A. & Lardieres, J. (2000). Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innovative Food Science and Emerging Technologies, 1, 127-134.
21. Foroughinia, S., Abbasi, S. & Hamidi, Z. (2007). Effect of individual and combined addition of salep, tragacanth and guar gums on the stabilization of Iranian Doogh. Iranian Journal of Nutrition Science and Food Technology, 2, 15-25 (in Farsi).
22. Franco, J.M., Berjano, M., Guerrero, A., Muñoz, J. & Gallegos, C. (1995). Flow behavior and stability of light mayonnaise containing a mixture of egg-yolk and sucrose stearateas emulsifiers. Food Hydrocolloids, 9, 111-121.
23. Friberg, S., Larsson, K. & Sjoblom, J. (2004). Food Emulsions, 4th edn. New York: Marcel Dekker.
24. Garti, N. (1992). Hydrocolloids as emulsifier agents for oil-in-water emulsions. Journal of Dispersion Science and Technology, 20, 327-355.
25. Guzey, D. & McClements, D.J. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science, 130, 227-248.
26. Janhoj, T., BomFrost, M. & Ipsen, R. (2008). Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids, 22, 798-806.
27. Klinkesorn, U., Sophanodora, P., Chinachoti, P. & McClements, D.J. (2004). Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Research International, 37, 851-859.
28. Koksoy, A. & Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink. Ayran. Food Hydrocolloids, 18, 593-600.
29. Krstonosic, V., Dokic, L., Dokic, P. & Dapcevic, T. (2009). Effects of xanthan gum on physicochemical properties and stability of corn oil- in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate. Food Hydrocolloids, 23, 2212-2218.
30. Lin, H.Y., Tsai, J.C. & Lai, L.S. (2009). Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain. Food Hydrocolloids, 23, 2331-2338.
31. Lizarrage, M.S., Pan, L.G., Anon, M.C. & Santiago, L.G. (2008). Stability of concentrated emulsions measured by optical and rheological methods: effect of processing conditions-I. Whey protein concentrate. Food Hydrocolloids, 22, 868-878.
32. Mandala, I.G., Savvas, T.P. & Kostaropoulos, A.E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, 64, 335-342.
33. McClements, D.J. (1999). Food emulsions, principles, practice, and techniques. New York: LLC: CRC Press.
34. McClements, D.J. (2004a). Protein-stabilized emulsions. Current Opinion in Colloid and Interface Science, 9, 305-313.
35. McClements, D.J. (2004b). Food Emulsions: Principles, Practice and Techniques. Boca Raton, FL: CRC Press.
36. Murray, S.B. (2011). Rheological properties of protein films. Current Opinion in Colloid and Interface Science, 16, 27-35.
37. Papalamprou, E.M., Makri, E.A., Kiosseoglou, V.D. & Doxastakis, G.I. (2005). Effect of medium molecular weight xanthan gum in rheology and stability of oil-in- water emulsions stabilized with legume proteins. Journal of the Science of Food and Agriculture, 85, 1967-1973.
38. Paraskevopoulou, A., Athanasiadis, I., Blekas, G., Koutinas, A.A., Kanellaki, M. & Kiosseoglou, V. (2003). Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture. Food Hydrocolloids, 17, 615-620.
39. Partal, P., Guerrero, A., Berjano, M. & Gallegos, C. (1994). Flow behavior and stability of oil-in-water emulsions stabilized by a sucrose palmitate. Journal of Texture Studies, 25, 331-348.
40. Radford, S.J., Dickinson, E. & Golding, M. (2004). Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol. Journal of Colloid and Interface Science, 274, 673-686.
41. Ramachandran, S., Shirlynn, C. & Etzer, F. (1999). Rheological characterization of hydroxypropylcellulose gels. Drug Development and Industrial Pharmacy, 25, 153-161.
42. Rangsansarid, J. & Fukada, K. (2007). Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength. Journal of Colloid and Interface Science, 316, 779-786.
43. Roberts, G.P., Bames, H.A. & Carew, P. (2001). Modelling the flow behavior of very shear-thinning liquids. Chemical Engineering Science, 56, 5617-5623.
44. Schramm, L.L. (2005). Emulsion, Foams, and Suspensions: Fundamentals and Applications. Weinheim, London: Wiley-VCH-Verlag GmbH and Co. KGaA.
45. Sherman, P. (1983). Rheological properties of emulsions. In P. Becher (Ed.), Encyclopedia of emulsion technology Vol. 1, (Pp. 405-437), New York: CRC Press.
46. Sun, C., Gunasekaran, S. & Richards, M.P. (2007). Effects of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids, 21, 555-564.
47. Tadors, T. (2004). Application of rheology for assessment and prediction of the long term physical stability of emulsions. Advances in Colloid and Interface Science, 108, 227-258.
48. Taherian, A.R., Fustier, P. & Ramaswamy, H.S. (2006). Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering, 77, 687-696.
49. Walstra, P. (1993). Introduction to aggregation phenomena in food colloids. In: Food Colloids and Polymers: Stability and Mechanical Properties (edited by E. Dickinson & P. Walstra). Pp. 3-15. Cambridge: Royal Society of Chemistry pp. 3-15.
50. Weiping, W. & Branwell, A. (2000). Tragacanth, Karaya. In: Handbook of Hydrocolloids (edited by G.O. Phillips & P.A. Williams). Pp. 231-246. Cambridge: Wood Head Publishing Ltd.