Journal
FOOD HYDROCOLLOIDS
Volume 52, Issue -, Pages 607-614Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2015.08.010
Keywords
Ovalbumin; Gum arabic; Oxidative stability; Rheological property; Raman spectroscopic
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Funding
- Fundamental Research Funds for the Central Universities [JUSRP11222]
- Chinese National High Technology Research and Development Program 863 [2013AA102207]
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The stability, rheological and morphology properties of oil-in-water emulsions coated by ovalbumin (OVA)/gum arabic (GA) complexes were evaluated. At a ratio of 1:2, the emulsions showed better creaming and oxidative stability. Above or below 1:2, the emulsions were unstable due to depletion or bridging flocculation and the rates of lipid oxidation for 30-day storage were significantly higher. All emulsions exhibited elastic gel-like rheological properties. But the apparent viscosity (eta) and storage modulus (G') of emulsions at a ratio of 1:2 were higher than that of 1:1 and 1:3, which attributed to the electrostatic repulsion and ordered spatial structure of emulsions. Meanwhile, the Raman spectral results showed the OVA/GA complexes stabilizing system induced lipid chain disorder or lipid-protein interactions modifications, which may reflect the formation of a gel-like structure in the emulsion. (C) 2015 Elsevier Ltd. All rights reserved.
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