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Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

文献类型： 外文期刊

作者： Niu, Fuge 1 ; Kou, Mengxuan 1 ; Fan, Jiamei 1 ; Pan, Weichun 1 ; Feng, Zhi-Juan 2 ; Su, Yujie 3 ; Yang, Yanjun 3 ; Zhou, 1 ;

作者机构： 1.Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Food Safety Key Lab Zhejiang Prov, Hangzhou 310018, Zhejiang, Peoples R China

2.Zhejiang Acad Agr, Inst Vegetables, Hangzhou 310021, Zhejiang, Peoples R China

3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

4.Hunan Key Lab Proc Food Special Med Purpose, Changsha 410004, Hunan, Peoples R China

关键词： Ovalbumin; Gum arabic; Coacervate; Structural characteristics; Rheological properties

期刊名称：FOOD CHEMISTRY （ 2020影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 260 卷

页码：

收录情况： SCI

摘要： After formation of the ovalbumin (OVA)-gum arabic (GA) complex coacervates, a more ordered crystal structure was obtained, and the protein denaturation temperature increased from 72 to 96 degrees C. GA can reduce the pH-induced conformational perturbations of ovalbumin. The presence of GA improved the stability of the alpha-helix and beta-turn regions against pH, but showed less influence on the random coil and beta-sheet domains. The complex coacervates showed the highest viscosity value at pH 3.7 compared with the other pH values tested (4.0, 3.4, 3.0, 2.7) due to the stronger interactions of OVA and GA. A large thixotropic loop was observed for the coacervate obtained at pH 3.7 compared with that obtained at pH 4.0. Moreover, the salt concentration and OVA: GA ratio influenced the rheological properties by affecting the structure and composition of the complexes. A stronger interaction between OVA and GA led to greater viscoelastic properties.

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