Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions

被引：46
作者：
Xiao, Nanhai [1 ]
He, Wen [1 ]
Zhao, Yan [2 ,3 ]
Yao, Yao [1 ]
Xu, Mingsheng [1 ]
Du, Huaying [1 ]
Wu, Na [1 ]
Tu, Yonggang [1 ]
机构：
[1] Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Jiangxi, Peoples R China
[2] Nanchang Univ, Engn Res Ctr Biomass Convers, Minist Educ, Nanchang 330047, Jiangxi, Peoples R China
[3] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 147卷
关键词：
Ovalbumin; Xanthan gum; Interaction; Emulsion stability; ANIONIC POLYSACCHARIDES; PHASE-BEHAVIOR; O/W EMULSIONS; PROTEIN; COMPLEXES; RHEOLOGY; IMPROVE; PECTIN;
D O I：
10.1016/j.lwt.2021.111621
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The poor emulsifying property of Ovalbumin (OVA) greatly restricted the overall development of eggs in the food industries. In this paper, we investigated the effects of different xanthan gum (XG) concentrations and different pH value on OVA-stabilized oil-in-water emulsions. From the results of turbidity, ultraviolet absorption spectra and fluorescence spectra, we could find that OVA and XG had an obvious interaction. With increasing XG concentration (0-0.4%), the particle size of OVA-XG complex-stabilized emulsions gradually decreased and absolute value of zeta potential significantly increased. The storage stability of the emulsions was obviously improved by increasing the amount of XG. The apparent viscosity of complex-stabilized emulsions significantly increased, thereby improving the emulsions stability. In addition, our results confirmed emulsions stability largely depended on the pH value. OVA-XG composite emulsion showed a better stability at pH 5.5. Our findings indicated that XG had the potential as an emulsions stabilizer and could be used in egg white-derived foods.
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页数：8
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