Title : ( Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions )
Authors: Abdollah Hematian Sourki , Arash Koocheki , Mohammad Elahi ,
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Abstract
In this study the effect of ultrasonically extracted β-glucan from hull-less barley (UBG, 0.25–0.75% w/w) on soy protein isolate (SPI, 4–12% w/w) stabilized oil-in-water emulsions was investigated. The results indicated that with increasing UBG concentration, zeta potential, droplets’ specific surface area and emulsion stability increased; whereas, the surface and interfacial tensions, Sauter mean diameter (D3,2) and the De Brouckere Mean Diameter (D4,3), span value and creaming index decreased. Non-Newtonian shear-thinning (pseudoplastic) behavior was observed for oil-in-water emulsions stabilized by UBG. With increase in UBG and SPI concentrations, emulsion’s flow behavior index (n) and consistency coefficient (k) increased and decreased; respectively. At all UBG and SPI concentrations, emulsions stored at 4 °C were more stable.
Keywords
, Hull, less barley; b, glucan; Soy protein isolate; Emulsion stability; Flow properties
@article{paperid:1087987,
author = {Hematian Sourki, Abdollah and Koocheki, Arash and Elahi, Mohammad},
title = {Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions},
journal = {Journal of Food Science and Technology},
year = {2021},
volume = {59},
number = {5},
month = {July},
issn = {0022-1155},
pages = {1781--1791},
numpages = {10},
keywords = {Hull-less barley; b-glucan; Soy protein isolate; Emulsion stability; Flow properties},
}
%0 Journal Article
%T Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions
%A Hematian Sourki, Abdollah
%A Koocheki, Arash
%A Elahi, Mohammad
%J Journal of Food Science and Technology
%@ 0022-1155
%D 2021
