food-chemistry-2018-posters-abstracts

Food Chemistry 2018

Journal of Food, Nutrition and Population Health

ISSN: 2577-0586

Page 99

July 23-24, 2018

Rome, Italy

Edition of International Conference on

Agriculture &

Food Chemistry

J Food Nutr Popul Health 2018, Volume 2

DOI: 10.21767/2577-0586-C2-006

ecent studies have shown that controlled heteroaggregation of

oppositely charged lipid droplets can be used to improve the

rheological properties of emulsion and create desirable functional

properties in foods. The effect of unadsorbed emulsifier on the

microstructure and rheological properties of heteroaggregate of

emulsion isnot clear.Therefore, the influenceof unadsorbedemulsifiers

(whey protein isolate-WPI & Flaxseed gum-FG) on the microstructure

and rheological properties of heteroaggregate of 40% WPI-coated

droplets and 60% FG-coated droplets was studied. WPI-stabilized

emulsionsandFG-stabilizedemulsionswerecentrifugedtoseparatethe

aqueous phase from the oil droplets to prepare the washed emulsions,

separately. Emulsions containing mixtures of droplets with washed and

unwashed WPI-emulsion and FG-emulsion were prepared, respectively.

Droplet size, zeta-potential, Transmission-physical stability, rheological

behavior, and Cryo-SEM microstructure of the heteroaggregates were

measured as a function of unwashed and washed WPI & FG emulsion.

It was found that the presence of unadsorbed WPI in the aqueous

phase of mixed emulsion adsorbed onto the FG-coated droplets,

meanwhile, the unadsorbed FG could bind WPI-droplet and FG-droplet-

WPI together forming a special three-dimensional network. Rheological

properties indicated that free WPI and FG played dominated roles in

the heteroaggregation of mixed emulsions. The shearing viscosity

of the heteroaggregates formed by washed WPI-droplets and FG-

droplets was significantly decreased compared with the unwashed

mixed emulsion. It indicated that unadsorbed WPI and FG dominated

the physical property through a specific network structure. This study

proved the effect of the continuous phase on the rheological properties

of heteroaggregates and provided theoretical basis for the development

of reduced-fat food.

Influence of Unadsorbed Emulsifiers on the Rheological Properties

and Structure of Heteroaggregate of Whey Protein Isolate (WPI)

Coated Droplets and Flaxseed Gum (FG) Coated Droplets

Duoxia Xu, Xu Wang, Yuchen Zhu

and

Yanping Cao

Beijing Business and Technology University, China