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Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion

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Abstract

Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3–7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

    Nazanin Fatemeh Rahmati, Arash Koocheki & Mehdi Varidi

  2. Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

    Rassoul Kadkhodaee

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  1. Nazanin Fatemeh Rahmati
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  2. Arash Koocheki
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  3. Mehdi Varidi
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  4. Rassoul Kadkhodaee
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Correspondence to Arash Koocheki.

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Rahmati, N.F., Koocheki, A., Varidi, M. et al. Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion. J Food Sci Technol 55, 1143–1153 (2018). https://doi.org/10.1007/s13197-017-3030-9

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  • DOI: https://doi.org/10.1007/s13197-017-3030-9

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