Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

• Published in: Food hydrocolloids Vol. 47; pp. 14 - 20
• Main Authors: Niu, Fuge, Zhou, Jianzhong, Niu, Debao, Wang, Chenying, Liu, Yuntao, Su, Yujie, Yang, Yanjun
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2015
• Subjects: Complexes; Emulsions; Environmental stress; Gum arabic; Ovalbumin; Stability; Ovalbumin; Emulsions; Stability; Gum arabic; Complexes; Environmental stress
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2015.01.002

This study investigated the complexes formed between ovalbumin (OVA) and gum arabic (GA) and their ability to stabilize oil-water emulsions. The stability of the emulsions stabilized by the OVA/GA complexes was evaluated by measuring storage time (1–7 days), salt concentration (0–100 mM NaCl), and heat (40–90 °C, 30 min) stability at pH 3.8–7.0. The results showed that the stability of the OVA-stabilized emulsion was greatly improved by an OVA/GA ratio of 1:2 and acidic pH. Above or below 1:2, the emulsion was unstable due to depletion or bridging flocculation. Emulsions saturated with OVA/GA complexes were stable with changing pH, storage time, and heat treatment (up to 90 °C). However, the OVA/GA complexes did not improve the stability of the emulsions when salt concentrations were varied. The experimental results demonstrated that OVA/GA complexes could be used to prepare stable emulsion structures, which may be useful in the beverage industry. In the presence of GA, acid-unstable protein OVA was used to improve the stability of emulsions stabilized by OVA/GA complexes. [Display omitted] •A novel hierarchical emulsion structure was produced by OVA/GA complexes.•Emulsions at OVA/GA 1:2 exhibited good stability to pH, storage time and heat.•Emulsions stability was mainly dominated by the steric and electrostatic repulsion.•NaCl did not cause GA molecules to fully desorb from OVA-coated surfaces.•Emulsions showed better stability at lower (4.0) than at higher (7.0) pH.