摘要：Background and Objective: Proteins-polysaccharides interaction in the presence of other constitutes play an essential role in stabilizing food formulations. In the present study, the functional properties of sodium caseinate (NaCas) solution containing different amounts of flaxseed mucilage (FM), sodium chloride (NaCl) and their combinations were studied. Materials and Methods: The dried FM and NaCl were added separately or in combination to the NaCas solution at ratio of 0.0, 0.05, 0.10 and 0.20% (w/w) and 0.0, 0.3, 0.6 and 1.0 M, respectively. The zeta-potential, viscosity, foaming properties, emulsion activity and emulsion stability of all NaCas solutions were determined. Results: The zeta-potential of NaCas increased on the addition of FM increased, up to 0.1% and then declined on further addition of FM. Addition of NaCl, alone or in combination with FM, decreased the zeta-potential of NaCas. The viscosity of NaCas solution increased with the addition of FM or NaCl, but the increases were more pronounced in case of FM addition. The viscosity of NaCas solution containing 0.05% FM increased on addition of NaCl, up to 1 M. The formed foam of NaCas solution was more stable in the presence of FM or NaCl, but the foam stability decreased with combined addition of NaCl and FM. The emulsion activity increased on addition of FM, up to 0.1% or NaCl, up to 0.6 M and then decreased on further addition of either additive. Conclusion: Addition of NaCl, up to 0.6 M to NaCas solution containing 0.05% FM enhanced the emulsion stability while the addition of NaCl, up to 1 M to NaCas solution containing 0.1% FM had no significant effect on its emulsion stability.
