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Molecules, Vol. 23, Pages 1533: Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

Molecules, Vol. 23, Pages 1533: Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

Molecules doi: 10.3390/molecules23071533

Authors: Ning Liu Qiannan Chen Guanghui Li Zhenbao Zhu Jianhua Yi Cheng Li Xuefeng Chen Yong Wang

Perilla seed protein (PSP) was extracted from defatted perilla seed meal and applied in oil-in-water (O/W) emulsions as an emulsifier. We investigated the influences of protein concentration (0.25–1.5 wt %), pH (3.0–9.0), NaCl concentration (0–350 mmol/L) and thermal treatment (70–90 °C, 30 min) on the physical characteristics of O/W emulsions, including volume-average diameter, ζ-potential, interfacial protein concentration, microstructure and so on. Results showed that increasing PSP concentration would decrease the d4,3 and a 1.0 wt % PSP concentration was sufficient to ensure the stability of emulsion. Under pH 3.0–9.0, emulsions were stable except at pH 3.0–5.0 which was proximal to the isoelectric point (pH 4.5) of PSP. At high NaCl concentrations (250–350 mmol/L), the emulsions exhibited relatively lower absolute ζ-potential values and a large number of aggregated droplets. A moderate thermal treatment temperature (e.g., 70 °C) was favorable for the emulsion against aggregation and creaming. However, when 90 °C thermal treatment was performed, a clear layer separation was observed after 2 weeks storage and the emulsion showed a poor stability. The findings of this work are of great importance for the utilization and development of PSP as an emulsifier for food emulsions.

Autoren:   Liu, Ning ; Chen, Qiannan ; Li, Guanghui ; Zhu, Zhenbao ; Yi, Jianhua ; Li, Cheng ; Chen, Xuefeng ; Wang, Yong
Journal:   Molecules
Band:   23
Ausgabe:   7
Jahrgang:   2018
Seiten:   1533
DOI:   10.3390/molecules23071533
Erscheinungsdatum:   26.06.2018
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