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Article
Stabilization of Model Beverage Cloud Emulsions Using Protein-Polysaccharide Electrostatic Complexes Formed at the Oil-Water Interface
Journal of Agricultural & Food Chemistry (2006)
  • Thepkunya Harnsilawat
  • Rungnaphar Pongsawatmanit
  • D. Julian McClements, University of Massachusetts - Amherst
Abstract

The potential of utilizing interfacial complexes, formed through the electrostatic interactions of proteins and polysaccharides at oil−water interfaces, to stabilize model beverage cloud emulsions has been examined. These interfacial complexes were formed by mixing charged polysaccharides with oil-in-water emulsions containing oppositely charged protein-coated oil droplets. Model beverage emulsions were prepared that consisted of 0.1 wt % corn oil droplets coated by β-lactoglobulin (β-Lg), β-Lg/alginate, β-Lg/ι-carrageenan, or β-Lg/gum arabic interfacial layers (pH 3 or 4). Stable emulsions were formed when the polysaccharide concentration was sufficient to saturate the protein-coated droplets. The emulsions were subjected to variations in pH (from 3 to 7), ionic strength (from 0 to 250 mM NaCl), and thermal processing (from 30 or 90 °C), and the influence on their stability was determined. The emulsions containing alginate and carrageenan had the best stability to ionic strength and thermal processing. This study shows that the controlled formation of protein−polysaccharide complexes at droplet surfaces may be used to produce stable beverage emulsions, which may have important implications for industrial applications.

Keywords
  • emulsion,
  • β-lactoglobulin,
  • alginate,
  • carrageenan,
  • gum arabic,
  • complexation,
  • interfaces,
  • stability
Disciplines
Publication Date
July 1, 2006
Publisher Statement
DOI: 10.1021/jf052860a
Citation Information
Thepkunya Harnsilawat, Rungnaphar Pongsawatmanit and D. Julian McClements. "Stabilization of Model Beverage Cloud Emulsions Using Protein-Polysaccharide Electrostatic Complexes Formed at the Oil-Water Interface" Journal of Agricultural & Food Chemistry Vol. 54 Iss. 15 (2006)
Available at: http://works.bepress.com/djulian_mcclements/110/