Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)
Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)
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DOI：
10.1016/j.colsurfa.2018.11.007
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发表时间：
2019-02-05
影响因子：
5.2
通讯作者：
Yang, Jixin
中科院分区：
文献类型：
--
作者：
Gao, Zhiming;Huang, Ying;Yang, Jixin
研究了β -乳球蛋白原纤维（BLGF）与阿拉伯金合树胶（AS）静电配合物的形成、界面和乳化性能。pH为3.5时可形成项链状可溶配合物，其电荷和界面性质与BLGF含量有关。当BLGF加入适量（< 9.09 wt.%）时，所形成的配合物具有良好的分散性和表面活性。当BLGF过量（9.09 wt.%，约50 wt.%）时，复合物表面电荷逐渐中和，发生聚集。配合物可以稳定均相的水包油乳状液，随着BLGF含量的增加，油包水乳状液的粒径减小。较高的BLGF含量（9.09 wt.%，约为50 wt.%）不利于乳化，由于配合物聚集，形成的乳液容易絮凝。与AS相比，在加热（90℃，30 min）和盐腌（200 mM NaCl）环境下形成的络合乳剂具有更强的稳定性，并且在长期储存（46 d）中保持稳定。
Formation, interfacial and emulsifying properties of the electrostatic complex of beta-lactoglobulin fibril (BLGF) and gum Arabic Acacia Seyal (AS) were investigated. Necklace-like soluble complex could be formed at pH 3.5, and its charge and interfacial properties depended on the BLGF content. With appropriate amount of BLGF (< 9.09 wt.%), the formed complex possessed a good dispersibility and surface activity. When excessive BLGF (9.09 similar to 50 wt.%) existed, surface charge of the complex was gradually neutralized and aggregation occurred. Homogeneous oil-in-water emulsions could be stabilized by the complex and the droplet size decreased with increasing BLGF content. Higher content of BLGF (9.09 similar to 50 wt.%) was detrimental for emulsification due to the aggregation of complex, and the formed emulsion tended to flocculate. Compared with AS, the complex formed emulsions were much more stable against heating (90 degrees C, 30 min) and salting (200 mM NaCl) environments, and the emulsions were stable during long-term storage (46 days).