Li Xiefei, Wu Yingmei, Duan Wenshan, Chen Lei, Cheng Lujie, Liu Junmei, Zhou Yan, Ai Chao, Li Xin, Huang Qun
School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food Chem X. 2024 May 11;22:101457. doi: 10.1016/j.fochx.2024.101457. eCollection 2024 Jun 30.
The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared binary complexes of OVA and fucoidan (FUC) through electrostatic self-assembly and investigated the emulsifying properties of the complex by measuring the particle size, interfacial membrane thickness, potential, and stability of the emulsion prepared with camellia oil and the complex. The OVA-FUC emulsions have a thicker interfacial membrane, lower mobility, higher viscosity, and better stability compared with the OVA emulsions. The emulsion prepared with 1.5 % OVA-FUC remained stable and homogeneous during storage. They tended to become unstable with freeze-thaw, but the oil encapsulated did not leak after coalescence occurred. With the addition of Ca, the OVA-FUC emulsion will be converted into a gel state. These findings indicate that OVA-FUC binary complexes can be used to prepare high-performance emulsions with great potential for development.
卵清蛋白（OVA）较差的热稳定性和乳化性能限制了其功能表现，但通过形成二元复合物或许可以克服这些限制。我们通过静电自组装制备了OVA与岩藻聚糖（FUC）的二元复合物，并通过测量用山茶油和该复合物制备的乳液的粒径、界面膜厚度、电位和稳定性来研究该复合物的乳化性能。与OVA乳液相比，OVA-FUC乳液具有更厚的界面膜、更低的流动性、更高的粘度和更好的稳定性。用1.5% OVA-FUC制备的乳液在储存期间保持稳定且均匀。它们在冻融过程中往往会变得不稳定，但聚结发生后被包裹的油不会泄漏。加入Ca后，OVA-FUC乳液会转变为凝胶状态。这些发现表明，OVA-FUC二元复合物可用于制备具有巨大开发潜力的高性能乳液。
