This study focused on the effects of psyllium husk powder addition on the apparent stability, emulsifying stability, rheology properties, microstructure particle size and distribution, rheological properties, and microstructure of fresh emulsions. Four concentration of PHP (0.3%, 0.5%, 0.7%, 0.9%, w/w) was dissolved in deionized water, sodium caseinate emulsified soybean oil, (respectively 20% soybean oil, 2% sodium caseinate, w/w) were added PHP solutions using high speed shear homogenization. The emulsification stability and emulsion stability index (TSI), particle size, rheological properties, microscopic observation and surface protein content were determined respectively. The results showed that the emulsion stability index and the particle size of the oil drops gradually decreased with the increasing of PHP concentrations. However, the viscosity and the surface protein content of emulsion gradually increased with the increase of PHP concentrations. Compared with the control group, there was a significant difference in the surface protein content of PHP emulsion (P<0.05). Furthermore, microstructure results showed that, when the concentration of PHP increased, more oil droplets could be absorbed by sodium caseinate and the aggregation of oil droplets could be inhibited. The cryo-SEM micrographs showed that samples with a high concentration of PHP could form a three-dimensional mesh structure, and the fiber structure of PHP could tightly wrap the oil droplets. Above results indicated that PHP could be a good emulsifier form a stable emulsion and has great potential in emulsion meat products. A stable emulsion system was composed with a concentration of 0.7% PHP, 2% sodium caseinate and 30% soybean oil.
WANG Tingting
,
FU Qingquan
,
ZHANG Jianwen
,
HU Xianli
,
WANG Rongrong
,
SONG Shangxin
. Effects of psyllium husk powder on emulsifying stability and microstructure of oil-in-water emulsions from sodium caseinate[J]. Food and Fermentation Industries, 2021
, 47(24)
: 89
-94
.
DOI: 10.13995/j.cnki.11-1802/ts.029030
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