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

Food Chemistry
Wenfei XiongBin Li

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.

Citations

Jul 7, 2020·Journal of the Science of Food and Agriculture·Xiaoying ZhangYang Li
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Moting LiFuguo Liu
Mar 17, 2021·Biomedicine & Pharmacotherapy = Biomédecine & Pharmacothérapie·Razie RazaviMohsen Jahanshahi
May 18, 2021·International Journal of Biological Macromolecules·Yongjie ZhouWeijun Chen
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yongjie ZhouWeijun Chen
Jul 15, 2020·Journal of Agricultural and Food Chemistry·Di WuBin Zhou
Sep 28, 2021·Journal of Agricultural and Food Chemistry·Di WuHongshan Liang

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