| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604401 | Food Hydrocolloids | 2015 | 7 Pages |
•A novel hierarchical emulsion structure was produced by OVA/GA complexes.•Emulsions at OVA/GA 1:2 exhibited good stability to pH, storage time and heat.•Emulsions stability was mainly dominated by the steric and electrostatic repulsion.•NaCl did not cause GA molecules to fully desorb from OVA-coated surfaces.•Emulsions showed better stability at lower (4.0) than at higher (7.0) pH.
This study investigated the complexes formed between ovalbumin (OVA) and gum arabic (GA) and their ability to stabilize oil-water emulsions. The stability of the emulsions stabilized by the OVA/GA complexes was evaluated by measuring storage time (1–7 days), salt concentration (0–100 mM NaCl), and heat (40–90 °C, 30 min) stability at pH 3.8–7.0. The results showed that the stability of the OVA-stabilized emulsion was greatly improved by an OVA/GA ratio of 1:2 and acidic pH. Above or below 1:2, the emulsion was unstable due to depletion or bridging flocculation. Emulsions saturated with OVA/GA complexes were stable with changing pH, storage time, and heat treatment (up to 90 °C). However, the OVA/GA complexes did not improve the stability of the emulsions when salt concentrations were varied. The experimental results demonstrated that OVA/GA complexes could be used to prepare stable emulsion structures, which may be useful in the beverage industry.
Graphical abstractIn the presence of GA, acid-unstable protein OVA was used to improve the stability of emulsions stabilized by OVA/GA complexes.Figure optionsDownload full-size imageDownload as PowerPoint slide
