Effect of pH and protein particle shape on the stability of amylopectin-xyloglucan water-in-water emulsions

被引：29
作者：
Hazt, Bianca [1 ]
Bassani, Helen P. [1 ]
Elias-Machado, Joao P. [1 ]
Aldinucci Buzzo, Joao Luiz [2 ]
Silveira, Joana L. M. [3 ]
de Freitas, Rilton A. [1 ]
机构：
[1] Univ Fed Parana, Chem Dept, BioPol, BR-81531980 Curitiba, Parana, Brazil
[2] Univ Fed Parana, Cell Biol Dept, BR-81531980 Curitiba, Parana, Brazil
[3] Univ Fed Parana, Biochem & Mol Biol Dept, BR-81531980 Curitiba, Parana, Brazil
来源：
FOOD HYDROCOLLOIDS | 2020年 / 104卷
关键词：
Water-in-water emulsions; Polysaccharides; Protein particles; Pickering effect; BETA-LACTOGLOBULIN; PHYSICOCHEMICAL PROPERTIES; STABILIZATION; PHASE; WETTABILITY; SCATTERING; INTERFACE; WHEY;
D O I：
10.1016/j.foodhyd.2020.105769
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
We studied the incompatibility between the polysaccharides amylopectin (AMP) and xyloglucan (XG) from tamarind seed and also generated a phase diagram of mixtures of these polymers. We evaluated the effect of XG concentration on the stability of water-in-water emulsions. Using protein particles with varying shapes produced from beta-lactoglobulin (microgels and nanofibrils), we measured the stability of AMP and XG emulsions and the particle adsorption at the interface at various pH values. At pH < 5, microgels stabilized the emulsions, while at higher pH values, the interaction between the AMP-rich phase and particles led to the formation of a strong gel phase. Compared to spherical particles used in water-in-water emulsion stabilization, the adsorption of nanofibrils at the interface of AMP with XG occurred at pH 4 and 5 as well as at pH 6 and 7. At the latter pH, AMP droplets were observed in the XG continuous phase for up to 24 h.
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页数：9
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