Effect of Xanthan Gum on the Emulsifying Properties of Almond Kernel Protein

Almond kernel protein is rich in nutrition and it is an important plant protein resource. However, poor emulsification is a key problem that has always influenced its development and application. In order to improve its emulsifying properties, in this study, almond kernel protein isolate (API) was selected as the research object, the effect of Xanthan gum (XG) on the emulsifying properties of API was discussed. The results showed that the addition of XG could make the droplet diameter of the composite emulsion much smaller and more evenly distributed. When the addition of XG content was 0%~0.25%, the viscosity of the emulsion increased from 5.9 to 77.5 mPa·s, the surface tension decreased from 13.1 to 5.6 mN/m, the interface adsorption capacity was enhanced, and the absolute value of the emulsion position increased from 29.0 to 54.4 mV. Especially when the addition of XG was 0.2%, API-XG composite emulsion not only had better thermal stability and salt tolerance, but also had good stability in storage and freeze-thaw cycle. Such experimental research could effectively improve the emulsifying properties of API, and provide technical support for its application in food and chemical fields.