I have a solution containing protein and polysaccharide. How must I calculate the emulsifying activity index (EAI) of just polysaccharide solution while in the formula we need protein concentration?
EAI (m2/g) = (2×2.303×A0×DF) ÷ (C×I×∅)
ESI (min) = [(A0) ÷ (A0 – A10)] × Δt
Where A0 and A10 refer to the Abs500 of the diluted emulsion droplet at 0 and 15 min, respectively.
DF is the dilution factor.
C is the weight of protein per volume.
∅ is the oil volume fraction of the emulsion droplet.
I refer to 1 cm light path length of the cuvette.
Δt is 10 min.
Dear sir,
You can read these work as a reference.
1) Combination of Ultrasound and Heat in the Extraction of Chia Seed (Salvia hispanica L.) Mucilage: Impact on Yield and Technological Properties.
2) Molecular and functional characteristics of purified gum from Australian chia seeds
Thank you,
Divyang
As far as I can see, the formula applies to any emulsifier, so you can use it for just the polysaccharide solution, by replacing protein concentration with polysaccharide concentration in the formula.
Note I am not commenting on how useful the formula is. It seems to confuse the functionalities of emulsification (small droplets) and stabilization (good thickening power). Do you have a reference that explains it?
Alan Parker
I saw this formula in various articles for calculating EAI and ESI, which worked on different solutions for Hydrogel or Oleogel development, in these articles, different proteins and polysaccharides were used either singly or in a mixture.
OK, so it is empirical and hard to interpret, IMO. Just use the total concentration of protein+ polysaccharide, whether your emulsifier is a mixture or a single component.
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