Rahmati Nazanin Fatemeh, Koocheki Arash, Varidi Mehdi, Kadkhodaee Rassoul
1Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran.
J Food Sci Technol. 2018 Mar;55(3):1143-1153. doi: 10.1007/s13197-017-3030-9. Epub 2018 Jan 25.
Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.
研究了用于生产多层水包油乳液（30%油相）的斑点豆粕蛋白（SSBP）与黄原胶之间的热力学相容性和可能的相互作用。在不同pH值（3 - 7）下，观察到SSBP与黄原胶之间存在不同的相互作用，包括静电相互作用和氢键。这些相互作用在pH 3时占主导。当使用低浓度黄原胶（0.1%）时，在此pH值下观察到相分离和复合凝聚现象（相互作用的负面影响）。然而，在pH 5时，仅0.1%的黄原胶就足以大幅减少通常在此pH值下出现的未溶解蛋白质及其沉淀。此外，未观察到蛋白质和多糖带相同电荷时通常出现的不相容或分离相行为（相互作用的积极影响）。蛋白质 - 胶相互作用影响乳液性质（zeta电位、粒径、多分散指数、流变学、乳化能力、热稳定性和乳析率）。相互作用对乳液保质期有相当大的影响，并在所有pH值下产生完全稳定的乳液。结果证实，SSBP - 黄原胶混合物在生产多层乳液方面具有很高的潜力。
