Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emul
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ORIGINAL ARTICLE
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions Cuihua Chang1,2 • Junhua Li1,2 • Yujie Su1,2 • Yanjun Yang1,2
Revised: 4 August 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. According to the adding order of EM and E during emulsification, the emulsions were named as type I (EM and E mixed firstly, followed by emulsification), type II (emulsified with EM firstly, followed by the addition of E) and type III (emulsified with EM firstly, followed by the addition of E). The particle size, creaming stability at various salt concentration, elastic module (G’), and lipid oxidation degree were investigated. The results showed that, EM at interface is beneficial for improving salt resistance of the complex emulsions, while E was more effective in terms of preventing oxidation of oil, attributed to the possibility to form continuous elastic interface film. The type III complex emulsion at EM:E ratio of 2:1 showed both improved creaming and oxidation stability, behaving the potential to be used as carrier of lipo-nutrients. Keywords Egg white protein Microparticle Stability Salt resistance Antioxidant
& Cuihua Chang [email protected] & Yanjun Yang [email protected] 1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China
2
School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China
Introduction Emulsion is normally stabilized by low-molecular-weight surfactant, proteins and polysaccharides. Recently, more and more researchers focused their studies on Pickering emulsions (stabilized by solid particles with partial wettability). In comparison to conventional low-weight surfactant or protein prepared emulsion, Pickering emulsions perform higher resistance to coalescence. For particles, the adsorption energy needed to stabilize interfaces is much higher, correspondingly the free energy barrier for desorption from the emulsion interface is quite high (Kargar et al. 2012; Tcholakova et al. 2008). Thicker interface layer is formed with the adsorption of particle on the interface, providing sterical hindrance for the droplets, as a result generating stronger barrier against coalescence (Binks and Whitby 2005; Gao et al. 2014). The particles used for emulsion stabilization are environmentally friend and have low toxicity, attracting more and more attention to the investigation of Pickering emulsions, and its application in different domains of soft matter, such as food, cosmetic, pharmaceutical and material science (Chevalier and Bolzinger 2013; Dickinson 2010). However, the application in active components encapsulation is still a challenging
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