Effect of sodium alginate on the stability of natural soybean oil body emulsions. Issue 9 (25th January 2018)

• Record Type: Journal Article
• Authors: Su, Chunxia; Feng, Younan; Ye, Jing; Zhang, Yuemei; Gao, Zhiming; Zhao, Meng; Yang, Nan; Nishinari, Katsuyoshi; Fang, Yapeng
• Is Part Of: RSC advances. Volume 8:Issue 9(2018)
• Page Start: 4731
• Page End: 4741
• Publication Date: 2018-01-25
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/c7ra09375f
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : For the first time sodium alginate is used to improve the stability of oil body emulsions against salt, pH and freeze–thaw cycling. Abstract : In this work, the influence of an anionic polysaccharide, sodium alginate (ALG), on the stability of soybean oil body (OB) emulsions under different environmental conditions, including NaCl, pH and freeze–thaw cycling, was studied by analyzing the particle electric charge, particle size and distribution, and using optical and fluorescence microscopy. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the proteins on the surface of oil bodies were mainly oleosins. It was found that ALG can be adsorbed to the surface of oil bodies by strong electrostatic interactions at pH 4.5 and the optimal concentration of ALG was 0.35 wt% for 1 wt% OB emulsions. At pH 4–8, ALG-coated OB emulsions were more stable than uncoated OB emulsions with smaller particle size and more uniform size distribution due to the interaction between OB and ALG. The ALG-coated OB emulsions were also all stable against NaCl within the concentration range of 0–250 mM at pH 7 while uncoated OB emulsions aggregated gradually with the increase of NaCl concentration. For OB emulsions with higher concentration of 10–40 wt% which are frequently used in the food industry, the minimal concentration of ALG required to make stable emulsions was found to be 0.5–1 wt%, correspondingly. Coating oil bodies with ALG also significantly improved the stability of natural oil body emulsions against freeze–thaw cycling, which is of great significance to the further development of natural oil body-based products in food industry.