Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion

Nor Hayati Ibrahim, and Aina Nabihah Huzaini, and Nur Suaidah Mohd Isa, and Nabilah Abdul Hadi, and Nor Afizah Mustapha, (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


Official URL: https://jms.mabjournal.com/index.php/mab/index


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.

Item Type:Article
Keywords:Fenugreek gum; Interaction; Mixing parameters; Soy protein isolate; Techno-functional properties
Journal:Malaysian Applied Biology Journal
ID Code:21688
Deposited By: Siti Zarenah Jasin
Deposited On:08 Jun 2023 01:05
Last Modified:12 Jun 2023 07:33

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