Abstract
Two types of oil body cream, differing in protein content and composition, were prepared from maize germ. The cream rich in extraneous germ proteins (OB-A) constituted of oil bodies with a significantly lower size compared to the cream (OB-W) which was practically free from the extraneous germ proteins. In addition, the stability of the former cream against oil body coalescence was much higher upon long-term aging. Dilution of both creams to a 5% oil body level produced emulsions that were very unstable against creaming. The creaming stability was greatly improved following addition of 0.1% xanthan, the result being more spectacular in the case of the cream rich in extraneous maize germ proteins. The enhancement of the physical stability of oil droplets upon longterm storage is attributed to electrostatic xanthan gum-oil body surface protein interactions, verified by ζ-potential measurements, that lead to the diminution of depletion flocculation effects and to enhancement of steric stabilization due to the adsorption of the polysaccharide molecules to the oil body surface.
| Original language | English |
|---|---|
| Pages (from-to) | 527-532 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 58 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 13 Jan 2010 |
| Externally published | Yes |
Keywords
- Emulsion stability
- Germ
- Maize
- Oil bodies
- Xanthan gum