β-lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes: Preparation and Emulsion Stabilization

In this study, complexation between beta-lactoglobulin (BLG) and Angum gum (Ang) was investigated using spectrophotometric, particle size measurement, and microscopic observation. Moreover, BLG-Ang complexes were added to O/W systems. Seven pH-delimited zones were determined as follows:1) pH(after mixing); 2) pH(opt); 3, 4, 5, 6) pH between pH(after mixing) and pH(c); pHc and pH(Phi 1); pH(Phi 1) and pH(opt); pH(opt) and pH(Phi 2); 7) pH< pH(Phi 2). Maximum solubility was observed at pHc> pH> pH(Phi 1). Mean particle diameter at pHopt for BLG:Ang (2:1) was lower (27.00 +/- 0.41 mu m) than the other two ratios (39.54 +/- 5.8 and 66.47 +/- 0.19 lm for 1:1 and 1:2, respectively). Striking microstructure was identified such as cluster-like and vacuoles. Emulsions containing BLG-Ang complexes at pH(after mixing) > pH > pH(c) and pH(c) > pH> pH(Phi 1) in all ratios, and pH < pH(Phi 2) at BLG:Ang (1:2) were not creamed and droplet size distribution was unchanged after 48 hours of storage.