Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
-
Kooshan Nayebzadeh
The effect of addition of xanthan gum (0.05, 0.1, 0.15, 0.25% weight/volume) on the formation and rheology of whey protein isolate (WPI)-xanthan gum gels has been investigated at neutral pH. The elastic modulus (G') values of the gelling test were compared. Low concentration of xanthan added (<0.05%,w/v) has a synergistic effect on the gel strength depend on phase separation, so that whey proteins concentrated in their phase and finally mixed gels with xanthan would be stronger than WPI gels. At higher xanthan concentration (> 0.05%, w/v), antagonist effect was observed by reducing the connection between clusters of whey protein by xanthan, so aggregation disruption and a related decrease in (G'). The phase separation microstructure of WPI-stabilized emulsion containing xanthan gum added has been investigated by rheology and confocal laser scanning microscopy. Xanthan was stained with Fluorescein 5(6)-isothiocyanate (FITC). Low xanthan concentration addition lead to depletion flocculation and increasing the xanthan concentration cause to increase the viscoelasticity of aqueous phase, so retarded macroscopic phase separation over period investigated. Structural changes in emulsion were observed in viscoelastic properties of separated phase in the rheometer. The CLSM image shows different phase which have different viscoelastic properties; xanthan-rich region transforms into the spherical shape which has the lowest interfacial energy and gradually two separated ultimately.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
- Article
- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
- Improvement in Food Packaging Industry with Biobased Nanocomposites
Articles in the same Issue
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
- Article
- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
- Improvement in Food Packaging Industry with Biobased Nanocomposites
