سال انتشار: ۱۳۸۶
محل انتشار: پنجمین کنگره بین المللی مهندسی شیمی
تعداد صفحات: ۶
Ramin Fazel – Food Process Engineering and Biotechnology Research Center, Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran
Vahabzadeh – Food Process Engineering and Biotechnology Research Center, Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran
The aim of this study was to evaluate the effect of soy protein isolate (SPI) with gum arabic (GA) as the encapsulant of orange oil emulsion. The oil-in-water (O/W) emulsions were prepared at three different homogenization velocities, 1500, 15750 and 30000 rpm. The encapsulant as the wall layer for the orange oil was prepared as the GA:SPI ratios which were 1:1, 6:10 and 2:10, respectively. The emulsion stability was determined by the centrifugal method and emulsion particle size was measured. Results for SPI emulsified orange oil showed by use of SPI at the ratio of 2(GA):10(SPI), good stability (71%) was obtained while the particle size was 2 µm. homogenization speed process was 15750 rpm. At the velocity of 30000 rpm and the encapsulant at the ratio of 6(GA):10 (SPI), the particle size and the emulsion stability for the emulsified orange oil were 3 µm and 86%, respectively. GA-emulsified orange oil was least stable (< 3%). The results were discussed in terms of the capacities of soy protein to interact with water and the polymers such as GA, having the hydrophobic part all would make some reasonable facilitation at the o/w interface thus one may expect to obtain a stable emulsion.