Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods

To analyze the influence of different preparation methods on the interfacial adsorption behavior of biological macromolecular colloidal particles, three types of emulsions were prepared in this work. Furthermore, the stability mechanisms of the emulsions prepared via different preparation methods were also described. The result showed that the emulsions with relatively high viscosity or relatively severe aggregation displayed longer decay time. The viscoelastic data indicated that all emulsions formed a weakly viscous gel structure, while the MSD data shows that the movement of the droplets was unrestricted by the cage structure. The emulsions treated by ultrasonic emulsification possessed a smaller particle size and good stability as compared to those treated by high-speed shearing process and high-pressure homogenization. For the emulsions stabilized by biological macromolecular colloidal particles, a moderate energy input (ultrasonic emulsification) and a longer-acting duration were necessary. Thus, these results provided new concepts for the development and utilization of emulsions in the food industry.

Automated summary

This study investigated the influence of different preparation methods on the interfacial adsorption behavior of biological macromolecular colloidal particles by preparing three types of emulsions. The emulsions with high viscosity or severe aggregation showed longer decay time, while those treated with ultrasonic emulsification exhibited smaller particle size and better stability. The results suggest that moderate energy input and longer-acting duration are necessary for emulsions stabilized by biological macromolecular colloidal particles.