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The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins

Östbring, Karolina LU orcid ; Matos, María LU ; Marefati, Ali LU ; Ahlström, Cecilia LU and Gutiérrez, Gemma (2021) In Foods 10(7).
Abstract

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller... (More)

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.

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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Cold-pressed, Emulsifying properties, Emulsion stability, Rapeseed press cake, Turbiscan, Zeta potential
in
Foods
volume
10
issue
7
article number
1657
publisher
MDPI AG
external identifiers
  • scopus:85111295494
  • pmid:34359527
ISSN
2304-8158
DOI
10.3390/foods10071657
language
English
LU publication?
yes
id
3d0e80c0-62de-4d08-ba56-3152d5c9fdc7
date added to LUP
2021-08-30 14:07:43
date last changed
2024-09-22 00:18:15
@article{3d0e80c0-62de-4d08-ba56-3152d5c9fdc7,
  abstract     = {{<p>Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.</p>}},
  author       = {{Östbring, Karolina and Matos, María and Marefati, Ali and Ahlström, Cecilia and Gutiérrez, Gemma}},
  issn         = {{2304-8158}},
  keywords     = {{Cold-pressed; Emulsifying properties; Emulsion stability; Rapeseed press cake; Turbiscan; Zeta potential}},
  language     = {{eng}},
  number       = {{7}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins}},
  url          = {{http://dx.doi.org/10.3390/foods10071657}},
  doi          = {{10.3390/foods10071657}},
  volume       = {{10}},
  year         = {{2021}},
}