Abstract
Rambutan (Nephelium lappaceum) seed proteins (RSP) with/without high intensity ultrasonication modification were used as natural emulsifiers. Emulsions were prepared by using RSP powder of 1% (w/w) and corn oil of 5% (w/w). Emulsions prepared by rambutan seed protein with high intensity ultrasonication modification (US protein) showed high heat stability at 60 – 90 °C and the heat stability of emulsions was comparable to emulsions prepared by soy protein (SP). Heated emulsions prepared by rambutan seed protein without high intensity ultrasonication modification (No-US protein) contained more bridging flocculation than US protein emulsions. US protein emulsions and No-US protein emulsions exhibited high stability against coalescence after freeze thawing while SP emulsions transformed into emulsion gel. US protein emulsions and No-US protein emulsions displayed relatively similar surface charge characteristics and microstructure in varied pH (2 – 12) and salt concentrations (100 – 300 mM). Foam prepared by US protein and No-US protein powder of 1% (w/w) had comparable capacity and higher capacity than SP foam. No-US protein foam had comparable stability as SP foam and higher stability than US protein foam.
doi: 10.17756/jfcn.2024-175
Citation: Ariyaprakai S. 2024. Comparative Study on Stability of Emulsion and Foam Stabilized by Rambutan Seed Protein, Rambutan Seed Protein with High Intensity Ultrasonication Modification, and Soy Protein. J Food Chem Nanotechnol 10(2): 59-67.
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