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Food Chem. 2018 Jun 30;252:181-188. doi: 10.1016/j.foodchem.2018.01.067. Epub 2018 Jan 9.

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface.

Author information

1
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
2
Department of Basic Course Teaching and Research, Henan University of Animal Husbandry and Economy, Zhengzhou 450011, Henan, China.
3
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
4
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430068, China. Electronic address: libinfood@mail.hzau.edu.cn.

Abstract

The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased the size distribution of emulsion droplets with significant flocculation through polyelectrolyte bridging, remarkably enhancing the emulsions stability against gravity creaming after storage at 25 °C for 14 days. The dynamic rheological properties indicated that the formation of the complex at pH 5.5 increased the elastic modulus (G') and apparent viscosity (η) of the emulsions, which is useful for inhibiting creaming. Moreover, the complexation of OVA and CS at pH 5.5 increased the dilatational modulus (E), especially the elastic modulus (Ed), of the oil/water interfacial absorbed layer, which could reduce the droplet coalescence and therefore inhibit the growth of emulsion droplets.

KEYWORDS:

Electrostatic interactions; Gel-like emulsion; Interfacial rheological properties; Viscoelastic properties

PMID:
29478530
DOI:
10.1016/j.foodchem.2018.01.067
[Indexed for MEDLINE]

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