Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic. (May 2016)

• Record Type: Journal Article
• Authors: Sukhotu, Rujira; Guo, Shiwen; Xing, Jiyun; Hu, Qi; Wang, Ruican; Shi, Xiaodi; Nishinari, Katsuyoshi; Fang, Yapeng; Guo, Shuntang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 68(2016)
• Page Start: 432
• Page End: 438
• Publication Date: 2016-05
• Subjects: Oil bodies -- Emulsion -- Groundnut -- Stability -- Polysaccharide; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.12.055
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The physiochemical properties of peanut oil bodies were studied, which was reflected in zeta potential, particle size, and stability. Zeta potential of oil bodies changed from around +37.23 mV at pH 3 to −21.83 mV at pH 7. High temperature (95 °C) did not influence zeta potential and particle size whereas low temperature (−20 °C) lead to the increase in particle sizes of peanut oil body suspension at both pH 3 and 7. However, the effects of low temperature on the particle size were weakened by the addition of gum arabic (GA). Thus, the peanut oil bodies were proved to be a new useful source of lipids for application in emulsion system. The peanut oil bodies can be a food ingredient applied in food industry and gum arabic (GA) could enhance the stability of peanut oil body under several environments. Highlights: The aggregation of oil bodies caused by hydrophobic interactions of proteins. The increasing of electrostatic repulsion among droplets reduces the aggregation. The oil bodies were easily affected by salt and aggregates were easily formed.