Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion.

In this work, three methods were used for preparation of the emulsion. The mean particle diameter, ζ-potential, microstructure and stability of the emulsions coated by ovalbumin (OVA) and gum arabic (GA) were evaluated. The complexes (OVA/GA) and multilayer (OVA-GA) emulsions showed smaller droplet diameter (about 330 nm) above pH 3.3 and had a relatively good storage stability compared to the multilayer (GA-OVA) emulsion. Meanwhile, different stabilization mechanisms were identified. In the complexes (OVA/GA) emulsions, the OVA and GA formed complexes firstly that created an interface layer on the surface of the droplets. For the multilayer (OVA-GA) emulsion, the OVA adsorbed on the surface of the droplets, and then GA formed a double-layer structure by electrostatic interaction between the GA and the OVA. The multilayer (GA-OVA) emulsions showed a larger mean particle diameter due to the poor adsorption capacity of the GA compared with OVA. All emulsions revealed good thermal stability and no obvious change was observed. The experimental results demonstrated that the OVA/GA complexes could be used to prepare stable emulsion structures, which may be useful in the beverage industry. [ABSTRACT FROM AUTHOR]