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Emulsifying behaviors and interfacial properties of different protein/gum arabic complexes: Effect of pH
- Dong, Die, Hua, Yufei
- Food hydrocolloids 2018 v.74 pp. 289-295
- droplets, emulsifying, emulsifying properties, gelatin, gum arabic, hydrocolloids, microencapsulation, oils, pH, polymers, soy protein, surface tension, zeta potential
- Emulsifying behaviors and interfacial properties were two key properties related to microencapsulation processes. This study mainly focused on the above characters of soy proteins/gum arabic (SP/GA) complexes and gelatin/GA complexes. The complexes were prepared at different forming stages (i.e., at pHφ1, pHopt and pHpd) with 1:1 protein/GA ratio. The results revealed the emulsifying activity (EA) for SP/GA systems was higher than that for gelatin/GA systems, indicating its better combining capacity with oil droplets. While SP/GA systems showed lower interfacial tensions (21–25 mN/m) than gelatin/GA systems. Through analysis of interfacial tensions and EA data, negative correlations between them were found: the higher the interfacial tensions of complexes with oil droplet, the lower the EA was. Compositional analysis indicated different yield and polymer recovery were obtained at different systems due to ζ potential differences. These findings suggested SP/GA complexes could be used as effective microencapsulated materials in terms of oil combining.