Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

详细信息    查看全文

• 作者：Haiying Chen ; Fengfeng Wu ; Xiang Duan ; Na Yang ; Ying Xu ; Baocai Xu ; Zhengyu Jin ; Xueming Xu
• 关键词：Hen egg ; Emulsifying properties ; Emulsion stability ; Microstructure ; Rheology
• 刊名：Food Hydrocolloids
• 出版年：2013
• 出版时间：January, 2013
• 年：2013
• 卷：30
• 期：1
• 页码：123-129
• 全文大小：288 K

文摘

Effect of pectin (34-40 % esterification), glycerol and trehalose at two concentrations (0.1 % and 0.5 % , wt./wt % ) on physicochemical and emulsifying properties of phosvitin (Pv) was investigated under the mild conditions (oil volume fraction, 0.25; protein concentration, 5?mg/mL; 10?mM sodium phosphate buffer, pH 7.0). Pv showed better emulsifying properties than sodium caseinate (Sc). Glycerol (0.5 % ) significantly increased the emulsifying activity index (EAI) of Pv from 19.8 to 20.9 and the emulsion stability index (ESI) from 67.6 to 75.1. The higher ESI of Pv was also obtained by 0.1 % pectin and 0.5 % trehalose. The results obtained from circular dichroism (CD) spectra indicated that all the tested additives displayed slight effect on the unfolded structure of Pv. Furthermore, fluorescence pattern demonstrated that glycerol and trehalose increased the hydrophobicity of Pv, while pectin displayed an opposite effect. All emulsions exhibited a shear-thinning behavior and the flow behavior was fitted to the power law model. Frequency sweeps of the emulsions illustrated that they behaved like a viscous liquid.