Mechanism of the Effects of Neutral Polysaccharides on Stabilities of Emulsions Stabilized by Soy Protein Isolates

Abstract

Abstract: Effectso fg uarg uma ndm ethylcelluloseo nc reaminga ndf locculations tabilitieso fe mulsionss tabilizedb ys oy protein isolates were studied in this paper. The possible mechanism was elucidated as follows: when guar gum concentrations were low, the unabsorbed polysaccharide molecules remained dispersed in the aqueous solutions with oil droplets kept apart. When the polysaccharide concentrationsi ncreased,d epletionf locculationa ndi sotropic anda nisotropic phases eparation occurred.W hen the concentrations were low, methylcellulose adsorbed to oil droplet layers so as to protect the droplet against flocculation. Whent he polysaccharidec oncentrationi ncreasedt o acertain level, methylcellulosed isplaced parto f proteins fromo ild ropletl ayers so as to result in sedimentation and formation of larger oil droplets.

Key words: guar gum, methylcellulose, emulsions stabilized by soy protein isolates, creaming, flocculation

HU Kun, ZHAO Mou-Ming, LIN Wei-Feng, YANG Xiao-Quan. Mechanism of the Effects of Neutral Polysaccharides on Stabilities of Emulsions Stabilized by Soy Protein Isolates[J]. FOOD SCIENCE, 2005, 26(11): 30-34.

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Mechanism of the Effects of Neutral Polysaccharides on Stabilities of Emulsions Stabilized by Soy Protein Isolates

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