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

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Abstract

The effects of 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 complexes 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 their optical appearance. UV-vis spectra demonstrated that the interaction between α-LA and CHI is highly CHI concentration, and pH-dependent. AFM graphs confirmed that α-LA–CHI complexes were spherical in shape and homogeneously dispersed in solution. The diameters of α-LA–CHI complexes were found to be around 100–250 nm, which was in accordance with DLS results, even 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 the emulsifying activity index (EAI) and emulsifying stability index (ESI) of α-LA–CHI complexes were associated with mass ratio and pH values. The interfacial tension of α-LA–CHI complexes was negatively exponentially correlated with the EAI. The lower the interfacial tension of α-LA–CHI complexes on the 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.

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

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Article information


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

Food Funct., 2020, Advance Article
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 J. Yi, Food Funct., 2020, Advance Article , DOI: 10.1039/C9FO02504A

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