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Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability
- Source :
-
Food Hydrocolloids . May2013, Vol. 31 Issue 1, p85-93. 9p. - Publication Year :
- 2013
-
Abstract
- Abstract: The formation and interfacial adsorption of glycinin/chitosan (CS) soluble complex were investigated at acidic pH. The stability of the mixed emulsion stabilized by the complex was also evaluated at pH 4.5. Turbidimetric analysis, isothermal titration calorimetry (ITC) and dynamic light scattering were used to characterize the dynamic formation of the complex. The results showed that soluble complexes were formed mainly at pHs between 4.0 and 6.0, depending on CS/Glycinin mixing ratio. At pH 4.5, soluble complex was formed and saturated at mixing ratio = 0.1, showing a maximum size distribution at 164.2 nm. We found that the glycinin/CS soluble complex showed improved interfacial adsorption than glycinin at pH 4.5. In detail, dynamic interfacial adsorption data showed the coefficient of diffusion (K diff), unfolding (K 1) and rearrangement (K 2) for soluble complex (K diff, K 1 and K 2: 0.58 mNm−1 s−0.5, 2.23 E−4 s−1 and 5.78 E−4 s−1) were higher than those of the glycinin (K diff, K 1 and K 2: 0.32 mNm−1 s−0.5, 1.72 E−4 s−1 and 4.63 E−4 s−1). The droplet size and confocal observation of the mixed emulsion fabricated with glycinin/CS soluble complex displayed improved stability at mixing ratios of 0.1 to/and 0.2, suggesting the synergistic effect of the two molecules. We concluded that interfacial and emulsifying properties of glycinin could be improved by formation of glycinin/CS soluble complex at acidic pH. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 31
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 83573320
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2012.10.003