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Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

文献类型： 外文期刊

作者： Niu, Fuge 1 ; Zhou, Jianzhong 1 ; Niu, Debao 4 ; Wang, Chenying 1 ; Liu, Yuntao 1 ; Su, Yujie 1 ; Yang, Yanjun 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

2.Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China

3.Xinjiang Agr Univ, Sch Food Sci & Pharm, Urumqi 830052, Peoples R China

4.Guangxi Subtrop Crops Res Inst, Nanning 530001, Guangxi, Peoples R China

关键词： Ovalbumin; Gum arabic; Complexes; Emulsions; Environmental stress; Stability

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2015 年 47 卷

页码：

收录情况： SCI

摘要： 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 degrees 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 degrees 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. (C) 2015 Elsevier Ltd. All rights reserved.

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