Abstract The emulsifying and foaming properties of the Plantago major seed (PMS) gum were investigated in O/W emulsions and whey protein concentrate (WPC) solutions, respectively. By increasing PMS gum concentration from 0.3 to 1% w/v, Z-average and poly dispersity index (PDI) values of the emulsions were reduced from 769.5 to 619.3 nm and 0.45 to 0.23, respectively. Also, the Zeta potential increased from -19.9 to -43.8 mv and emulsifying capacity and emulsion stability (during various conditions) were considerably improved. On the other hand, the foaming stability and foaming capacity of the WPC solutions increased (from 25.88 to 50.22%) and decreased (from 23.36 to 15.78%), respectively. Adding of 0.5% w/v PMS gum decreased the surface tension value of the solutions from 81.23 mN/m to 43.34 mN/m. Graphical Abstract

中文翻译：

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从车前子主要种子中提取的亲水胶体：对乳化和起泡性能的影响

摘要 分别在 O/W 乳液和乳清蛋白浓缩物 (WPC) 溶液中研究了车前子主要种子 (PMS) 胶的乳化和起泡性能。通过将 PMS 树胶浓度从 0.3% w/v 增加到 1% w/v，乳液的 Z 均值和多分散指数 (PDI) 值分别从 769.5 降低到 619.3 nm 和 0.45 到 0.23。此外，Zeta 电位从 -19.9 增加到 -43.8 mv，乳化能力和乳液稳定性（在各种条件下）得到显着改善。另一方面，WPC 溶液的发泡稳定性和发泡能力分别增加（从 25.88% 到 50.22%）和减少（从 23.36% 到 15.78%）。添加 0.5% w/v PMS 胶使溶液的表面张力值从 81.23 mN/m 降低到 43.34 mN/m。图形概要