Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

Abstract

This study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (ηi) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.