Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Figures & data

Table 1. The average particle size (D_4,3, μm) of emulsions stabilized by FG.

Tabla 1. El tamaño medio de partícula (D_4,3, μm) de emulsiones estabilizadas por FG.

Flaxseed gum concentration
	0.1%	0.2%	0.3%	0.4%	0.5%
D4,3 (μm)	62.45 ± 5.69^A	45.37 ± 2.35^B	38.02 ± 2.68^C	24.05 ± 1.99^D	21.08 ± 0.95^D

Values were mean of triplicate values ± standard deviations. ^A-DDifferent letters in the same raw indicate statistically significant differences at P < 0.05.

Los valores constituyen la media de los valores por triplicado ± desviaciones estándar. ^A-DLas letras diferentes en la misma fila indican diferencias estadísticamente significativas en P < 0.05.

Figure 1. Effects of FG concentrations on the apparent viscosity of emulsions.

Figura 1. Efectos de las concentraciones de FG en la viscosidad aparente de las emulsiones.

Figure 2. Effects of FG concentrations on the storage modulus (G') and loss modulus (G”) of emulsions.

Figura 2. Efectos de las concentraciones de FG en el módulo de almacenamiento (G') y el módulo de pérdida (G”) de las emulsiones.

Figure 3. Effects of FG concentrations on the creaming stability of emulsions. ^a-d;A-D Different letters indicate significant differences (P < 0.05).

Figura 3. Efectos de las concentraciones de FG en la estabilidad de la crema de las emulsiones.^{a-d; A-D} Una letra diferente indica diferencias significativas (P < 0.05).

Figure 4. Microscopic images of emulsions containing (a) 0.1%, (b) 0.2%, (c) 0.3%, (d) 0.4%, and (e) 0.5% FG.

Figura 4. Imágenes microscópicas de emulsiones que contienen (a) 0.1%, (b) 0.2%, (c) 0.3%, (d) 0.4% y (e) 0.5% FG.

Table 2. Chemical shift obtained in HF ¹H NMR for the groups on the oil molecules.

Tabla 2. Desplazamiento químico obtenido en HF ¹H RMN para los grupos de las moléculas de aceite.

Signal	Chemical shift (ppm)	Functional group
1	0.78	-CH3 (acyl group)
2	1.19	-(CH2)n- (acyl group)
3	1.47	-OCO-CH2-CH2- (acyl group)
4	1.92	-CH2-CH = CH- (acyl group)
5	2.14	-OCO-CH2- (acyl group)
6	2.65	= HC-CH2-CH = (acyl group)
7	3.98	-CH2OCOR (acyl group)
8	4.17	-CH2OCOR (glyceryl group)
9	4.70	Water
10	5.18	-CH = CH- (acyl group)

Figure 5. The high-field (HF) ¹H NMR spectra of the emulsions in D₂O containing 10% soybean oil with different FG concentration of: (a) 0.1%, (b) 0.2%, (c) 0.3%, (d) 0.4%, (e) 0.5%.

Figura 5. Los espectros de RMN ¹H de campo alto (HF) de las emulsiones en D₂O que contienen 10% de aceite de soya con diferentes concentraciones de FG de: (A) 0.1%, (B) 0.2%, (C) 0.3%, (D) 0.4%, (E) 0.5%.

Figure 6. The high-field (HF) ¹³C NMR spectra of the emulsions in D₂O containing 10% soybean oil with different FG concentration of: (a) 0.1%, (b) 0.2%, (c) 0.3%, (d) 0.4%, (e) 0.5%.

Figura 6. El espectro de RMN ¹³C de campo alto (HF) de las emulsiones en D₂O que contiene 10% de aceite de soya con diferente concentración de FG de: (a) 0.1%, (b) 0.2%, (c) 0.3%, (d) 0.4%, (e) 0.5%.