Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion
Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly depen...
| Main Authors: | , , , , |
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| Format: | Article |
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Persatuan Biologi Gunaan Malaysia,Malaysian Society of Applied Biology
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102404/ |
| _version_ | 1848863794914131968 |
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| author | Ibrahim, Nor Hayati Huzaini, Aina Nabihah Mohd Isa, Nor Suaidah Abdul Hadi, Nabilah Mustapha, Nor Afizah |
| author_facet | Ibrahim, Nor Hayati Huzaini, Aina Nabihah Mohd Isa, Nor Suaidah Abdul Hadi, Nabilah Mustapha, Nor Afizah |
| author_sort | Ibrahim, Nor Hayati |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products. |
| first_indexed | 2025-11-15T13:38:35Z |
| format | Article |
| id | upm-102404 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:38:35Z |
| publishDate | 2022 |
| publisher | Persatuan Biologi Gunaan Malaysia,Malaysian Society of Applied Biology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1024042023-05-22T02:42:16Z http://psasir.upm.edu.my/id/eprint/102404/ Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion Ibrahim, Nor Hayati Huzaini, Aina Nabihah Mohd Isa, Nor Suaidah Abdul Hadi, Nabilah Mustapha, Nor Afizah Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products. Persatuan Biologi Gunaan Malaysia,Malaysian Society of Applied Biology 2022-12-26 Article PeerReviewed Ibrahim, Nor Hayati and Huzaini, Aina Nabihah and Mohd Isa, Nor Suaidah and Abdul Hadi, Nabilah and Mustapha, Nor Afizah (2022) Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion. Malaysian Applied Biology, 51 (5). pp. 1-11. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/article/view/2389 10.55230/mabjournal.v51i5.2389 |
| spellingShingle | Ibrahim, Nor Hayati Huzaini, Aina Nabihah Mohd Isa, Nor Suaidah Abdul Hadi, Nabilah Mustapha, Nor Afizah Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_full | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_fullStr | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_full_unstemmed | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_short | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_sort | optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| url | http://psasir.upm.edu.my/id/eprint/102404/ http://psasir.upm.edu.my/id/eprint/102404/ http://psasir.upm.edu.my/id/eprint/102404/ |