Journal
FOOD CHEMISTRY
Volume 184, Issue -, Pages 105-113Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.052
Keywords
Peanut oil-based diacylglycerol; Oil-in-water emulsion; Interfacial characteristics; Sodium caseinate concentration; Emulsion stability; Sodium chloride addition
Funding
- National Natural Science Foundation of China [20806030]
- Science and Technology Council of Guangdong [2009A020700003]
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High purity peanut oil-based diacylglycerol (PO-DAG) (94.95 wt%) was prepared via enzymatic glycerolysis from peanut oil (PO). The resulting dominance of DAGs was proven to greatly influence the properties of corresponding fresh or frozen-thawed emulsions. Stable fresh oil-in-water emulsions were produced using either PO-DAG or PO, with stability enhanced by increased concentrations of Na-CN. The lower equilibrium interfacial tension along with greater negative zeta-potential of PO revealed that Na-CN was preferentially adsorbed to the PO interface. Adding 0.05 mol/L NaCl to the PO emulsions minimized depletion flocculation caused by the unadsorbed Na-CN, but further NaCl addition increased oil droplet size and concomitant coalescence. For the PO-DAG emulsions, adding 0.2 mol/L NaCl did not significantly (p > 0.05) affect their zeta-potential but adding 0.05 or 0.1 mol/L NaCl lowered zeta-potential, although NaCl at these concentrations increased oil droplet size and coalescence. Freezing-thawing process considerably weakened the stability of PO-DAG emulsions. (C) 2015 Elsevier Ltd. All rights reserved.
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