Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum. (June 2019)

• Record Type: Journal Article
• Authors: Xiong, Yao; Li, Qianru; Miao, Song; Zhang, Yi; Zheng, Baodong; Zhang, Longtao
• Is Part Of: Innovative food science & emerging technologies. Volume 54(2019)
• Page Start: 225
• Page End: 234
• Publication Date: 2019-06
• Subjects: Ultrasound -- Myofibrillar protein -- Emulsion -- Stability -- Xanthan gum; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2019.04.013
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: To investigate the effects ultrasound (20 kHz, 150–600 W) on physicochemical properties of emulsion stabilized by myofibrillar protein (MP) and xanthan gum (XG), the emulsions were characterized by Fourier transform infrared (FT-IR) spectroscopy, ζ-potential, particle size, rheology, surface tension, and confocal laser scanning microscopy (CLSM). FT-IR spectra confirmed the complexation of MP and XG, and ultrasound did not change the functional groups in the complexes. The emulsion treated at 300 W showed the best stability, with the lowest particle size, the lowest surface tension (26.7 mNm −1 ) and the largest ζ-potential absolute value (25.4 mV), that were confirmed in the CLSM photos. Ultrasound reduced the apparent viscosity of the MP-XG emulsions, and the changes of particle size were manifested in flow properties. Generally, ultrasound was successfully applied to improve the physical stability of MP-XG emulsion, which could be used as a novel delivery system for functional material. Highlights: Effects of ultrasonic treatments on MP-XG emulsion were evaluated. Ultrasonic treatment improved the stability of MP-XG emulsion. Functional groups of MP-XG remained unchanged after ultrasonic treatment. Ultrasonic treatment reduced the apparent viscosity of MP-XG emulsion.