Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

The effects of gum Arabic (GA) addition (0–4%, w/w) on stability of oil-in-water emulsion stabilized by flaxseed protein concentrate (FPC) and soybean protein concentrate (SPC) were studied. The result shows that emulsions stabilized by both proteins in the presence of the 2% gum Arabic (w/w) have better stability than its absence, by increasing the emulsion viscosity of the FPC stabilized emulsion and causing competitive adsorption between the GA and SPC layer to give a steric repulsion for the SPC stabilized emulsion, respectively. Then, the influences of ionic strength (0–200 mM NaCl) and temperature (25–95 °C for 20 min) on these emulsions in presence of GA were determined. The GA adsorbed at SPC-stabilized oil–water interface provided stability against NaCl concentration. In presence of GA, the SPC-stabilized emulsions also showed better stability at higher temperatures compared to the FPC-stabilized emulsions due to the denaturation of SPC and competitive adsorption between GA and SPC at higher temperatures.