Sodium carboxymethyl cellulose (CMC) was added to improve the stability of mung bean protein isolate (MBPI) emulsions. The effects of CMC and heating on the stability of MBPI emulsions were studied under neutral (pH 7.0) and acidic (pH 4.5) conditions. The results showed that at pH 7.0, different degrees of microscopic phase separation occurred in the system. However, the viscosity increased and the stability of MBPI emulsions was enhanced with the increase of CMC concentration. At pH 4.5, as the CMC content increased from 0 to 0.5%, the zeta potential of emulsions declined from 5.84 mV to -26.87 mV. When the amount of CMC increased to 0.4%, CMC could effectively inhibit the instability of MBPI emulsions in acidic conditions, and the average particle size of the emulsions decreased from 33.5 μm to 1.08 μm. Additionally, the stability of MBPI emulsions stabilized by 0.4% CMC decreased with the increase of heating temperatures (60-100 ℃). However, during the observation period, no microscopic phase separation or obvious emulsion stratification occurred to the emulsions after treatment at different temperatures. The results indicated that adding CMC improved the stability of MBPI emulsions.
REN Si
,
LIU Liya
,
PANG Shujie
,
LI Nana
,
ZHOU Sumei
,
WANG Li
. Effects of sodium carboxymethyl cellulose on the stability of mung bean protein isolate emulsions[J]. Food and Fermentation Industries, 2020
, 46(18)
: 41
-46
.
DOI: 10.13995/j.cnki.11-1802/ts.023915
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