期刊
FOOD HYDROCOLLOIDS
卷 113, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106479
关键词
Phase diagram; Intramolecular electrostatic; Micro-rheology; Foam stability; Octenyl succinate starch; Depletion mechanism
资金
- National Natural Science Foundation of China [31772015]
- Hubei Provincial Natural Science Foundation for Innovative Group [2019CFA011]
- China Scholarship Council [201906760059]
The interaction among SC/TA/OSA-Starch and the foam properties was investigated, showing that OSA-Starch can influence the formation of soluble complexes at different pH levels. It was found that OSA-Starch plays a role in promoting foam formation by advancing the diffusion of SC-based complexes to the air/water interface. The shear-thickening properties of the foam stabilized by SC/TA/OSA-Starch contribute to foam stability.
Interaction among the multiple components play a crucial role in regulating the foam properties. In this work, the relationship among the interaction of sodium caseinate (SC)/tannin acid (TA)/octenyl succinate starch (OSA-Starch), rheological properties, and the resultant foam properties was investigated. The results of the phase diagram show that the complexes formed by SC and OSA-Starch through electrostatic interactions depend on pH changes. At pH 4.0 and 5.0, the OSA-Starch constraints the binding between SC and TA, however, it promotes the formation of soluble complexes at pH 6.0. Meanwhile, the OSA-Starch advance the diffusion of SC-based complex (SC or SC/TA) from the bulk phase to the air/water interface and the rearrangement on the interface due to the depletion mechanism, which improve foamability and maintain admirable foam stability. The shear-thickening properties of the foam stabilized by SC/TA/OSA-Starch contribute to foam stability. Finally, the micro-rheology results show that the TA acts as a bridge to connect the SC and OSA-Starch, forming a viscoelastic film around the bubble and maintaining admirable foam stability. This study provides a theoretical basis for the exciting opportunities of the ternary-component complex in interface-dominated food systems.
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