Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece.
J Agric Food Chem. 2010 Jan 13;58(1):527-32. doi: 10.1021/jf902544j.
Two types of oil body cream, differing in protein content and composition, were prepared from maize germ. The cream rich in extraneous germ proteins (OB-A) constituted of oil bodies with a significantly lower size compared to the cream (OB-W) which was practically free from the extraneous germ proteins. In addition, the stability of the former cream against oil body coalescence was much higher upon long-term aging. Dilution of both creams to a 5% oil body level produced emulsions that were very unstable against creaming. The creaming stability was greatly improved following addition of 0.1% xanthan, the result being more spectacular in the case of the cream rich in extraneous maize germ proteins. The enhancement of the physical stability of oil droplets upon long-term storage is attributed to electrostatic xanthan gum-oil body surface protein interactions, verified by zeta-potential measurements, that lead to the diminution of depletion flocculation effects and to enhancement of steric stabilization due to the adsorption of the polysaccharide molecules to the oil body surface.
两种不同蛋白含量和组成的油体乳膏是由玉米胚芽制备的。富含外源胚芽蛋白的乳膏（OB-A）由油体组成，与基本上不含外源胚芽蛋白的乳膏（OB-W）相比，其粒径显著更小。此外，前者乳膏在长期老化过程中对油体聚集的稳定性要高得多。将两种乳膏稀释至 5%油体水平，所产生的乳液在 Creaming（乳析）方面非常不稳定。添加 0.1%黄原胶后，乳析稳定性得到了极大的改善，在富含外源玉米胚芽蛋白的乳膏中效果更为显著。长期储存过程中油滴物理稳定性的增强归因于静电黄原胶-油体表面蛋白相互作用，通过 ζ 电位测量得到验证，这导致耗尽絮凝效应的减弱以及由于多糖分子吸附到油体表面而增强的空间稳定作用。
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