Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system

Food Chem. 2015 Feb 15:169:448-54. doi: 10.1016/j.foodchem.2014.08.013. Epub 2014 Aug 13.

Abstract

The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P<0.05) in ESI value at 600MPa treatment, while the stability of SPP-GMS emulsions significantly decreased with increase in GMS concentrations and HHP treatments (200-600MPa). HHP treatment considerably reduced the creaming rate for SPP-GG model while such case was not observed for SPP-GMS model. The flow index for SPP-GG emulsion model was found to decrease with increase in HHP treatment and had non-Newtonian behaviour. The SPP-GMS emulsion models with HHP treatments showed comparatively lower viscosities but had more Newtonian flow character.

Keywords: Creaming; Emulsion; Glycerol monostearate; Guar gum; High hydrostatic pressure; Rheology; Sweet potato protein.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Colloids / chemistry*
  • Emulsifying Agents / chemistry*
  • Emulsions
  • Food Analysis / methods
  • Galactans / chemistry*
  • Hydrostatic Pressure*
  • Ipomoea batatas / chemistry*
  • Mannans / chemistry*
  • Materials Testing
  • Plant Gums / chemistry*
  • Pressure
  • Rheology
  • Shear Strength
  • Stress, Mechanical
  • Viscosity

Substances

  • Colloids
  • Emulsifying Agents
  • Emulsions
  • Galactans
  • Mannans
  • Plant Gums
  • guar gum