Improving emulsion stability: The role of flaxseed gum in stabilizing bovine bone protein hydrolysates emulsions

• Published in: International journal of biological macromolecules 2024-12, Vol.283 (Pt 1), p.137640, Article 137640
• Main Authors: Hong, Niancheng, Liu, Shengnan, Zhu, Yaodi, Li, Miaoyun, Zhao, Lijun, Liang, Dong, Ma, Yangyang, Zhao, Gaiming
• Format: Article
• Language: English
• Subjects: Animals; Bovine bone by-products; Bovine bone protein hydrolysate; Cattle; Emulsifying Agents - chemistry; Emulsions - chemistry; Flax - chemistry; Flaxseed gum; Hydrophobic and Hydrophilic Interactions; Oxidative stability; Particle Size; Physical stability; Plant Gums - chemistry; Protein Hydrolysates - chemistry; Rheology
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.137640

The use of natural proteins as emulsifiers in stable emulsion systems has gained attention due to the increasing demand for healthy food products. However, the limited thermal stability and ionic tolerance of BBPH restrict its application in emulsions. This study explores the effects of FG on enhancing the stability of BBPH-based emulsions. FTIR and SEM confirmed that BBPH and FG form complexes through hydrophobic and electrostatic interactions, with increasing FG concentrations leading to higher turbidity and particle size. At 0.4 % FG, emulsions showed the smallest particle size (9.12 μm) and the highest zeta potential (−28.73 mV), indicating optimal interaction. Raman spectroscopy further supported these findings, showing enhanced oil-complex interactions and favorable rheological properties. The emulsions exhibited excellent stability during storage, with a creaming index of 1.786 % after 7 days. Oxidation tests showed low POV (0.596 mg/L) and TBARS (6.24 mg/L) after 15 days. FG also improved resistance to environmental stress, providing theoretical support for the broader use of BBPH in the food industry and highlighting FG's potential in stabilizing protein-based emulsions. •SEM analysis confirmed the formation of a stable complex between BBPH and FG.•The addition of FG enhances the interaction of oil droplets with the interfacial membrane.•Concentration of FG had a significant effect on the oxidative stability of the emulsion.•Presence of FG enhances the resistance of the emulsion to environmental stresses.