College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
Department of Basic Course Teaching and Research, Henan University of Animal Husbandry and Economy, Zhengzhou 450011, Henan, China.
Food Chem. 2018 Jun 30;252:181-188. doi: 10.1016/j.foodchem.2018.01.067. Epub 2018 Jan 9.
The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased the size distribution of emulsion droplets with significant flocculation through polyelectrolyte bridging, remarkably enhancing the emulsions stability against gravity creaming after storage at 25 °C for 14 days. The dynamic rheological properties indicated that the formation of the complex at pH 5.5 increased the elastic modulus (G') and apparent viscosity (η) of the emulsions, which is useful for inhibiting creaming. Moreover, the complexation of OVA and CS at pH 5.5 increased the dilatational modulus (E), especially the elastic modulus (E), of the oil/water interfacial absorbed layer, which could reduce the droplet coalescence and therefore inhibit the growth of emulsion droplets.
研究了乳状液流变性能和界面吸附层的粘弹性对卵清蛋白（OVA）-壳聚糖（CS）混合物乳化机制的贡献。与单独使用 OVA 和 OVA/CS 混合物在 pH4.0 下的处理相比，在 pH5.5 下添加 CS 通过聚电解质桥联作用增加了乳液液滴的粒径分布，显著提高了乳液的稳定性，使其在 25°C 下储存 14 天后，能够抵抗重力分层。动态流变性能表明，在 pH5.5 下形成的复合物增加了乳液的弹性模量（G'）和表观粘度（η），这有助于抑制分层。此外，在 pH5.5 下 OVA 和 CS 的复合增加了油/水界面吸附层的扩张模量（E），特别是弹性模量（E），可以减少液滴聚结，从而抑制乳液液滴的生长。
