Effect of Chitosan/BSA Addition on the Physical Stability of Sunflower Oil Emulsions

被引：4
作者：
Zhou, Fengyan [1 ]
Li, Guo [2 ]
Huang, Jianying [2 ]
机构：
[1] Zaozhuang Univ, Coll Mat Chem & Chem Engn, Zaozhuang 277160, Peoples R China
[2] Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China
来源：
JOURNAL OF FOOD QUALITY | 2019年 / 2019卷
关键词：
BOVINE SERUM-ALBUMIN; IONIC-STRENGTH; DROP SIZE; PROTEIN; EMULSIFICATION; STABILIZATION; SURFACTANT; INTERFACES; ADSORPTION; COMPLEXES;
D O I：
10.1155/2019/6264270
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Proteins and polysaccharides are important ingredients and additives in food field. The aim of this study was to study the effect of chitosan and bovine serum albumin (BSA) solution on the physical stability of sunflower oil emulsions at different pH values, temperatures, and BSA/chitosan ratios during 20-day storage in terms of their storage stability, zeta potential, particle size, and microstructure. The results showed that pH, protein/polysaccharide ratio, and temperature significantly influenced the physical stability of emulsions at lower pH. The emulsion stability decreased as the test temperatures increased, and the storage stability of BSA/chitosan coated oil emulsions was obtained when the ratio was from 8:1 to 1:1 under 4 degrees C for 20-day storage when pH values were 3.0 and 4.0. Droplet flocculation happened with the increase of chitosan addition and pH value.
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页数：8
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