Effects of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions

The influence of pectin and guar gum on the creaming stability, microstructure and rheological properties of 1.0% (w/v) egg yolk plasma (EYP)-stabilized 25.0% (v/v) soybean oil-in-water emulsions was studied at pH 7.0. Addition of pectin/guar gum decreased creaming percentage, and no creaming was de...

Full description

Saved in:
Bibliographic Details
Published in:European food research & technology 2010-06, Vol.231 (2), p.297-302
Main Authors: ERCELEBI, Emine Alben, IBANOGLU, Esra
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Biological and medical sciences
Biotechnology
Chemistry
Chemistry and Materials Science
Creaming stability
Egg and egg product industries
Egg yolk plasma
Food
Food industries
Food Science
Forestry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
microstructure
Original Paper
Plasma
Polysaccharide
Proteins
Rheology
Soybeans
Vegetable oils
Viscoelasticity
Viscosity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The influence of pectin and guar gum on the creaming stability, microstructure and rheological properties of 1.0% (w/v) egg yolk plasma (EYP)-stabilized 25.0% (v/v) soybean oil-in-water emulsions was studied at pH 7.0. Addition of pectin/guar gum decreased creaming percentage, and no creaming was detected in the presence of 0.5% (w/v) pectin/guar gum as a result of increasing viscosity. At the end of 10 h, creaming percentage decreased from 61 to 57% with the addition of 0.05% (w/v) guar gum and to 39% with the addition of 0.2% (w/v) guar gum. Microscopic observations represented the droplet aggregation arising from the presence of nonabsorbing biopolymers. At [graphic removed] = 10 s⁻¹, a tenfold increase in viscosity was observed in the presence of 0.5% (w/v) guar gum compared to the presence of 0.1% guar gum due to the thickening effect of polysaccharide. Increasing gum concentrations enhanced the viscosity and hence the consistency index. All emulsions, except for those containing 0.5% (w/v) guar gum, reflect the near-Newtonian behaviour with flow behaviour index, n, of 0.9-1.0. All emulsions exhibited a liquid-like behaviour at low frequencies (7.0 Hz), G′ became greater than G″ and the system behaved like an elastic solid. Addition of pectin at all levels cause no significant change in G′ and G″ values, whereas addition of guar gum, especially at a concentration of 0.5% (w/v), significantly improved these values.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-010-1276-9