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Biopolymer-stabilized emulsions on the basis
of interactions between β -lactoglobulin
and ι -carrageenan |
| Qiaomei RU1,Younghee CHO2,Qingrong HUANG2, |
| 1.Department of Food Science,
Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA；School of Life Sciences,
Xiamen University, Xiamen 361005, China; 2.Department of Food Science,
Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA; |
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Abstract ι-Carrageenan and β-lactoglobulin (β-lg) stabilized oil-in-water (O/W) emulsions, which can be used for the oral administration of bioactive but environmentally sensitive ingredients, have been successfully prepared. The effects of protein/polysaccharide ratios, total biopolymer concentration, environmental stress (thermal processing and sonication), and pH on the complex formation between ι-carrageenan and β-lactoglobulin have been investigated. We found that β-lactoglobulin andι-carrageenan stabilized emulsions can be formed at pH values of 6.0, 4.0, and 3.4. However, the microstructures of emulsions stabilized by β-lactoglobulin and ι-carrageenan was identified by optical microscopy, and it indicated that the emulsion prepared at pH 6.0 flocculated more extensively, while its hydrodynamic radius was much bigger than those prepared at pH 4.0 and 3.4. Regarding rheological properties, the emulsion of pH 6.0 showed a more solid-like behavior but with a lower viscosity than those of pH 4.0 and 3.4. The optimum concentration ranges for β-lg andι-carrageenan to form stable emulsions at pH 4.0 and 3.4 were 0.3wt-%―0.6wt-% and 0.4wt-%―0.7wt-%, respectively.
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Issue Date: 05 December 2009
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