The influence of Basil seed gum concentration on the stability, particle size and rheological properties of oil-in- water emulsion stabilized by whey protein isolate

Kh, M; H, S.; M., A.

The influence of Basil seed gum concentration on the stability, particle size and rheological properties of oil-in- water emulsion stabilized by whey protein isolate

Document Type : Complete scientific research article

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Abstract

In this study the effect of Basil seed gum (BSG) concentration (0%, 0.005%, 0.02%, 0.08%, 0.15% and 0.3% w/w) on the stability, particle size distribution and rheological properties of O/W emulsion stabilized by whey protein isolate (0.5% w/w) was investigated at neutral pH. The emulsion prepared by using a sonicator with a nominal power output of 150 W and an operating frequency of 20 kHz. Sonication of samples was carried out in a temperature-controlled chamber at a constant temperature of 20 ºC for 6minutes. The results of stability showed that after 28 days the highest and the lowest creaming index was related to the emulsion with 0.3% and 0.15% Basil seed gum (w/w), respectively. Rheological data showed that all model emulsions exhibit non-Newtonian shear–thinning flow behaviors (n