Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

• Published in: Scientific reports Vol. 10; no. 1; p. 3456
• Main Authors: Li, Zhenshun, Kuang, Hairui, Yang, Jinchu, Hu, Jie, Ding, Baomiao, Sun, Weiqing, Luo, Yangchao
• Format: Journal Article
• Language: English
• Published: England Nature Publishing Group 26.02.2020; Nature Publishing Group UK
• Subjects: Carboxymethylcellulose; Carboxymethylcellulose Sodium - chemistry; Cellulose; Circular Dichroism; Emulsifying Agents - chemistry; Food; Food industry; Fourier transforms; Hydrogen-Ion Concentration; Hydrophobic and Hydrophilic Interactions; Hydrophobicity; Infrared spectroscopy; Ions; Isoelectric Point; Osmolar Concentration; Ovalbumin; Ovalbumin - chemistry; pH effects; Physicochemical properties; Polysaccharides; Spectroscopy, Fourier Transform Infrared; Spectrum analysis; Static Electricity; Temperature; Turbidity; Zeta potential
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-020-60455-y

Ovalbumin (OVA) is an important protein emulsifier. However, it is unstable near the isoelectric point pH, which limits its applications in the food industry. Polysaccharides may be explored to tackle this challenge by improving its pH-dependent instability. In this work, carboxymethyl cellulose (CMC) was used as a model polysaccharide to mix with OVA near its isoelectric point (pH 4.7) with subsequent mild heating at 60 °C for 30 min. The molecular interactions between OVA and CMC were comprehensively studied via a series of characterizations, including turbidity, zeta potential, intrinsic fluorescence, surface hydrophobicity, circular dichroism (CD) spectra and Fourier transform infrared spectroscopy (FTIR). The droplet sizes of the emulsions prepared by OVA-CMC were measured to analyze emulsifying property and stability. The results indicated that free OVA was easily aggregated due to loss of surface charges, while complexing with CMC significantly inhibited OVA aggregation before and after heating owing to the strong electrostatic repulsion. In addition, OVA exposed more hydrophobic clusters after heating, which resulted in the growth of surface hydrophobicity. Altogether, the heated OVA-CMC complexes presented the best emulsifying property and stability. Our study demonstrated that complexing OVA with CMC not only greatly improved its physicochemical properties but also significantly enhanced its functionality as a food-grade emulsifying agent, expanding its applications in the food industry, as development of emulsion-based acidic food products.