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Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin-chitosan electrostatic complexes: effects of mass ratio and pH

Abstract

The essential hydrophobic carrier properties of α-lactalbumin (α-LA): chitosan (CHI, Mw 100 kDa, degree of deacetylation 75-85%) including mass ratio and pH on the characteristics, emulsifying activities, and interfacial properties of α-LA-CHI complexes were investigated. The interaction between α-LA and CHI was dominated by electrostatic interactions. Soluble α-LA-CHI complex can be formed at both pH 6.0, and 6.5 at mass ratios of 1:1, 2:1, and 5:1, as shown by the optical appearance. UV-vis spectra demonstrated that the interaction between α-LA and CHI is highly CHI concentration, and pH-dependent. AFM graphs showed that α-LA-CHI complexes are spherically shaped and homogeneously dispersed in solution, with diameters around 100-250 nm, in accordance with DLS results, though some aggregates were observed for the 1:1 α-LA-CHI complex. The emulsifying activity of α-LA was enhanced by complexation with CHI. Both emulsifying activity index (EAI) and emulsifying stability index (ESI) of α-LA-CHI complexes were associated with mass ratio and pH values. Interfacial tension of α-LA-CHI complex was negatively linearly correlated with EAI. The lower the interfacial tension of α-LA-CHI complex on oil-water interface, the higher the EAI. The results obtained from this study were complementary and provided insights into the interaction between α-LA and CHI, and suggested that α-LA-CHI complexes can be utilized as effective food ingredients for stabilizing, protecting, and delivering hydrophobic nutraceuticals.

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Article information


Submitted
25 Oct 2019
Accepted
14 Jan 2020
First published
14 Jan 2020

Food Funct., 2020, Accepted Manuscript
Article type
Paper

Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin-chitosan electrostatic complexes: effects of mass ratio and pH

Y. Liu, Y. Fan, X. Wu, Y. Lu and Y. Jiang, Food Funct., 2020, Accepted Manuscript , DOI: 10.1039/C9FO02504A

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