Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion

This study explored the mechanism underlying the interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on OVA-FA-stabilized emulsions. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to study the polysaccharide OVA-FA interactions mechanism and to resolve the changes in the protein secondary structure and crystal structure. OVA-FApolysaccharide-stabilized emulsions were studied using confocal laser scanning microscopy (CLSM), and their rheological properties and stability were determined. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to an increase in the beta-sheet content of OVA and a decrease in the alpha-helix and random coil contents. The stability of the OVA-FA-polysaccharide-stabilized emulsions was better compared with that of the OVA-FA-stabilized emulsions. By comparing the different OVA-FA-polysaccharidestabilized emulsions, we observed that OVA-FA-agar did not stabilize the emulsion well, while the OVA-FASA- and OVA-FA-KC-stabilized emulsions had good elasticity, and the microstructure and storage stability of the OVA-FA-KC-stabilized emulsion were better. Our findings provide a new perspective for the application of OVA-FA-KC in complex food emulsions.

Automated summary

This study explored the mechanism of interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on the stability of OVA-FA-stabilized emulsions. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to changes in the protein structure and improved the stability of the emulsions.