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Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions. [ABSTRACT FROM AUTHOR]

To obtain rapeseed protein with low phytic acid (PA), soy protein isolate (SPI) was used to investigate the interactions between SPI and PA. The influence of pretreatment (soaking using salt solution and dialysis) of the defatted rapeseed meal on the PA and protein content in the final rapeseed proteins was also studied. The results showed that electrostatic interactions dominated the protein–PA interaction, which was affected by pH and ionic strength. Accordingly, the pH and ionic strength in the soaking medium also influenced the PA remained in the rapeseed proteins. The PA content decreased with the ionic strength (400–800 mM) and relatively low PA was obtained at pH 6.0 (soaking environment). Finally, 52.8 % of the PA have been removed and PA content remained in rapeseed protein isolate (RPI) reached about 0.84 mg/g, at the same time, the protein content was maintained around 86.70 %. Overall, soaking using salt solution and dialysis could be an effective method to achieve high quality rapeseed protein with low PA. [ABSTRACT FROM AUTHOR]