Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties

SUAREZ, SANTIAGO E.; AÑÓN, MARÍA CRISTINA

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Año: 2018 vol. 74 p. 115 - 123

0268-005X

In the present work the effect of the presence of soluble and insoluble protein on the stability of oil-water emulsions prepared with amaranth protein isolates (API) was analyzed. For this purpose, four types of emulsions were prepared: API-pH2 and API-pH6.3 dispersions and solutions. At pH 2.0 the amaranth proteins present higher solubility, are denatured and partially hydrolyzed; while at pH 6.3 its solubility is lower and its structure is more similar to the native protein. The soluble proteins present in API-pH2 and API-pH6.3 reduce with equal intensity the interfacial tension. However, the proteins present in API-pH2 are adsorbed twice as fast as those present in API-pH6.3, with equal rearrangement rate at the oil/water interface. Both, solutions and dispersions of API-pH2 and API-pH6.3 allow the formation of oil-in-water emulsions. Flocculation phenomena are evident, particularly in the case of API-pH6.3 dispersions. The calculated creaming-flocculation constant demonstrates that stability of emulsions increase with protein concentration and with the decrease of pH. The behaviour of API-pH2 and API-pH6.3 solutions was similar to that corresponding to the dispersions discarding a negative effect of the insoluble protein on the emulsifying properties of amaranth proteins.