Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum |
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| Affiliation: | 1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China;2. China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China;3. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China;4. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. Sonochemistry Laboratory, Adeeco Company, Tehran, Iran |
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| 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. |
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