FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (6): 16-21.doi: 10.7506/spkx1002-6630-20180109-108

• Food Chemistry • Previous Articles     Next Articles

Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate

ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang*   

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2019-03-25 Published:2019-04-02

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Abstract: The objective of this study was to improve the stability of oil-in-water (O/W) pre-emulsion stabilized by whey protein isolate (WPI) using regenerated cellulose (RC) gel. Emulsions were prepared by adding 0%, 0.4%, 0.8%, 1.2% and 1.6% RC, respectively. The stability was examined by measuring stability index, emulsifying activity index (EAI), droplet size, microstructure and rheological properties. The results illustrated that emulsion stability and EAI were significantly improved by RC (P < 0.05) and creaming was effectively inhibited by the addition of 0.8% RC. With the increase of RC, the droplet size and flocculation of emulsions showed a decreasing trend (P < 0.05). The rheological properties showed that RC had a great influence on the stability of WPI-stabilized emulsions. Addition of 1.2% RC enhanced the apparent viscosity of emulsions, resulted in the formation of a strong gel network structure, significantly reduced the droplet size and improved the stability.

Key words: regenerated cellulose, whey protein isolate, emulsion stability, droplet size, viscosity

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