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The effects of biomacromolecules on the physical stability of W/O/W emulsions

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Abstract

The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets. BSA, WPI, SC, FG, CGN, and HPCTS improved the dilution stability of W/O/W emulsions, but HMAP had a negative effect. BSA, WPI, SC, FG, LMAP, GA, CGN, HPCTS, or CMC significantly improved the thermal stability of W/O/W emulsions. Results also indicated that the addition of CGN (1.0%), HMAP (1.0%), WPH (1.0%), or HPCTS (1.0%) in internal aqueous phase significantly increased the viscosity of emulsions, however, addition to the external aqueous phase had insignificant effects. A protein-knockout experiment confirmed that proteins as biomacromolecules, were the key factor in improving physical stability of emulsions.

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Acknowledgements

This research was conducted with the financial support of the National Natural Science Foundation (Project Nos. 31501487, 31371723). The authors also acknowledge the support from Talents Project of Organization Department of Beijing Municipal CPC Committee (2014000020124G030).

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Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People’s Republic of China

    Jinlong Li, Yunping Zhu, Chao Teng, Ke Xiong, Ran Yang & Xiuting Li

  2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing, 100048, People’s Republic of China

    Jinlong Li, Yunping Zhu & Xiuting Li

  3. Beijing Key Laboratory of Flavor Chemistry, Beijing, 100048, People’s Republic of China

    Chao Teng, Ke Xiong & Ran Yang

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  1. Jinlong Li
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  2. Yunping Zhu
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  3. Chao Teng
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  5. Ran Yang
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Correspondence to Xiuting Li.

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Li, J., Zhu, Y., Teng, C. et al. The effects of biomacromolecules on the physical stability of W/O/W emulsions. J Food Sci Technol 54, 469–480 (2017). https://doi.org/10.1007/s13197-017-2488-9

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  • DOI: https://doi.org/10.1007/s13197-017-2488-9

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