Table 2.
Effect of pH on the physicochemical properties of oil-in-water emulsions.
| Flour type | EAI (m2/g) pH |
ESI (min) pH |
CS (%) pH |
||||||
|---|---|---|---|---|---|---|---|---|---|
| 4 | 7 | 10 | 4 | 7 | 10 | 4 | 7 | 10 | |
| Wheat | 23.4 ± 1.3b* | 24.5 ± 3.4b* | 30.1 ± 1.4b• | 33.1 ± 20.6a* | 45.3 ± 16.3a*,• | 84.4 ± 7.3a• | 84.6 ± 3.0d• | 76.2 ± 4.2e• | 58.9 ± 0.4c* |
| Lupin | 10.5 ± 1.9a* | 13.7 ± 0.5a* | 18.1 ± 1.1a• | 63.4 ± 23.5a* | 109.8 ± 4.4b*,• | 156.8 ± 21.9ab• | 64.4 ± 1.7c° | 55.5 ± 2.1c• | 38.7 ± 1.5a* |
| Green pea | 11.8 ± 2.2a* | 37.8 ± 0.6c• | 40.7 ± 1.9c• | 25.5 ± 3.9a* | 100.6 ± 13.4b• | 131.0 ± 39.5ab• | 61.0 ± 2.6b | – | – |
| Fava bean | 12.5 ± 1.2a* | 23.5 ± 2.7b• | 38.2 ± 2.7c° | 33.6 ± 4.9a* | 80.0 ± 25.2ab*,• | 135.4 ± 27.8ab• | 70..0 ± 2.8c* | 61.4 ± 0.5d* | – |
| Hemp | 8.5 ± 1.1a* | 17.2 ± 1.7ab• | 44.2 ± 0.2c° | 24.2 ± 0.8a* | 63.8 ± 3.3ab* | 1278.0 ± 162.9c• | 58.9 ± 2.1b• | 46.9 ± 1.4a* | – |
| Buckwheat | 19.4 ± 2.4b* | 40.0 ± 1.70c• | 71.9 ± 1.2d° | 29.0 ± 3.2a* | 76.1 ± 7.8ab* | 389.1 ± 37.7b• | 50.7 ± 2.8a• | 51.9 ± 2.7b• | 44.3 ± 2.0b* |
Results are presented as mean ± SD for triplicate analyses. EAI, emulsifying activity; ESI, emulsifying stability.
Different symbols (*•°) denote significant differences (P < 0.05) within rows. Different letters denote significant differences (P < 0.05) within columns.