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Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-in-water emulsion

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Abstract

To explore the potential of winged bean seed protein as a food ingredient, an oil-in water emulsion, [25% (w/w), pH 3] stabilized by the protein (5% solution) was prepared by high-pressure homogenizer and subjected to heat (35–75 °C), cold (4–8 °C) and NaCl (1–4%) conditions alone or in combination, and their physicochemical stability to the treatments was assessed by measuring creaming, droplets characteristics and rheology. Result showed a slight increase in mean droplet size at treatment up to 35 °C and 1–2% NaCl. At treatment of ≥ 55 °C and ≥ 3% NaCl, significant increases in mean droplet size were observed, droplet distribution changed from monomodal to bimodal, advanced flocculation and coalescence up to 75 °C, leading to poly-disperse distribution. No flow was observed until a yield value (σ0) was overcome. At 1% NaCl, the σ was 13 Pa s compared to 21 Pa s at 3–4% NaCl, and above 35 °C treatment, emulsions had high apparent viscosity and exhibited Bingham plastic model resulting from increased droplets sizes.

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Acknowledgements

The first author, Makeri, U. M. thank the Malaysian Government for awards of a Ph.D. Scholarship through the Malaysian International Scholarship (MIS) and the study fellowship by the Ahmadu Bello University Zaria. The research was funded by the Universiti Putra Malaysia.

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Authors and Affiliations

  1. Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Mohammad Makeri, Kharidah Muhammad & Hasanah Ghazali

  2. Food Technology and Home Economics Department, NAERLS, Ahmadu Bello University, Zaria, Kaduna, Nigeria

    Mohammad Makeri

  3. Department of Biotechnology and Microbiology, Federal University Dutse, Dutse, Jigawa, Nigeria

    Abdulkarim Mohammed

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  1. Mohammad Makeri
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  2. Kharidah Muhammad
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  3. Hasanah Ghazali
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  4. Abdulkarim Mohammed
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Correspondence to Mohammad Makeri or Kharidah Muhammad.

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Makeri, M., Muhammad, K., Ghazali, H. et al. Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-in-water emulsion. Food Measure 13, 97–106 (2019). https://doi.org/10.1007/s11694-018-9922-1

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  • DOI: https://doi.org/10.1007/s11694-018-9922-1

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