Biopolymer-stabilized emulsions on the basis of interactions between β-lactoglobulin and ι-carrageenan

Qiaomei Ru, Younghee Cho, Qingrong Huang

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

ι-Carrageenan and β-lactoglobulin (β-lg) stabilized oil-in-water (O/W) emulsions, which can be used for the oral administration of bioactive but environmentally sensitive ingredients, have been successfully prepared. The effects of protein/polysaccharide ratios, total biopolymer concentration, environmental stress (thermal processing and sonication), and pH on the complex formation between ι-carrageenan and β-lactoglobulin have been investigated. We found that β-lactoglobulin and ι-carrageenan stabilized emulsions can be formed at pH values of 6.0, 4.0, and 3.4. However, the microstructures of emulsions stabilized by β-lactoglobulin and ι-carrageenan was identified by optical microscopy, and it indicated that the emulsion prepared at pH 6.0 flocculated more extensively, while its hydrodynamic radius was much bigger than those prepared at pH 4.0 and 3.4. Regarding rheological properties, the emulsion of pH 6.0 showed a more solid-like behavior but with a lower viscosity than those of pH 4.0 and 3.4. The optimum concentration ranges for β-lg and ι-carrageenan to form stable emulsions at pH 4.0 and 3.4 were 0.3 wt-%-0.6 wt-% and 0.4 wt-%-0.7 wt-%, respectively.

Original languageEnglish (US)
Pages (from-to)399-406
Number of pages8
JournalFrontiers of Chemical Engineering in China
Volume3
Issue number4
DOIs
StatePublished - Dec 1 2009

Fingerprint

Lactoglobulins
Biopolymers
Carrageenan
Emulsions
Sonication
Polysaccharides
Optical microscopy
Oils
Hydrodynamics
Viscosity
Proteins
Microstructure
Water

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)

Keywords

  • Hydrodynamic radius
  • O/W emulsions
  • Protein/ polysaccharide ratio
  • Rheology
  • β-lactoglobulin
  • ι-carrageenan

Cite this

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abstract = "ι-Carrageenan and β-lactoglobulin (β-lg) stabilized oil-in-water (O/W) emulsions, which can be used for the oral administration of bioactive but environmentally sensitive ingredients, have been successfully prepared. The effects of protein/polysaccharide ratios, total biopolymer concentration, environmental stress (thermal processing and sonication), and pH on the complex formation between ι-carrageenan and β-lactoglobulin have been investigated. We found that β-lactoglobulin and ι-carrageenan stabilized emulsions can be formed at pH values of 6.0, 4.0, and 3.4. However, the microstructures of emulsions stabilized by β-lactoglobulin and ι-carrageenan was identified by optical microscopy, and it indicated that the emulsion prepared at pH 6.0 flocculated more extensively, while its hydrodynamic radius was much bigger than those prepared at pH 4.0 and 3.4. Regarding rheological properties, the emulsion of pH 6.0 showed a more solid-like behavior but with a lower viscosity than those of pH 4.0 and 3.4. The optimum concentration ranges for β-lg and ι-carrageenan to form stable emulsions at pH 4.0 and 3.4 were 0.3 wt-{\%}-0.6 wt-{\%} and 0.4 wt-{\%}-0.7 wt-{\%}, respectively.",
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Biopolymer-stabilized emulsions on the basis of interactions between β-lactoglobulin and ι-carrageenan. / Ru, Qiaomei; Cho, Younghee; Huang, Qingrong.

In: Frontiers of Chemical Engineering in China, Vol. 3, No. 4, 01.12.2009, p. 399-406.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Biopolymer-stabilized emulsions on the basis of interactions between β-lactoglobulin and ι-carrageenan

AU - Ru, Qiaomei

AU - Cho, Younghee

AU - Huang, Qingrong

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N2 - ι-Carrageenan and β-lactoglobulin (β-lg) stabilized oil-in-water (O/W) emulsions, which can be used for the oral administration of bioactive but environmentally sensitive ingredients, have been successfully prepared. The effects of protein/polysaccharide ratios, total biopolymer concentration, environmental stress (thermal processing and sonication), and pH on the complex formation between ι-carrageenan and β-lactoglobulin have been investigated. We found that β-lactoglobulin and ι-carrageenan stabilized emulsions can be formed at pH values of 6.0, 4.0, and 3.4. However, the microstructures of emulsions stabilized by β-lactoglobulin and ι-carrageenan was identified by optical microscopy, and it indicated that the emulsion prepared at pH 6.0 flocculated more extensively, while its hydrodynamic radius was much bigger than those prepared at pH 4.0 and 3.4. Regarding rheological properties, the emulsion of pH 6.0 showed a more solid-like behavior but with a lower viscosity than those of pH 4.0 and 3.4. The optimum concentration ranges for β-lg and ι-carrageenan to form stable emulsions at pH 4.0 and 3.4 were 0.3 wt-%-0.6 wt-% and 0.4 wt-%-0.7 wt-%, respectively.

AB - ι-Carrageenan and β-lactoglobulin (β-lg) stabilized oil-in-water (O/W) emulsions, which can be used for the oral administration of bioactive but environmentally sensitive ingredients, have been successfully prepared. The effects of protein/polysaccharide ratios, total biopolymer concentration, environmental stress (thermal processing and sonication), and pH on the complex formation between ι-carrageenan and β-lactoglobulin have been investigated. We found that β-lactoglobulin and ι-carrageenan stabilized emulsions can be formed at pH values of 6.0, 4.0, and 3.4. However, the microstructures of emulsions stabilized by β-lactoglobulin and ι-carrageenan was identified by optical microscopy, and it indicated that the emulsion prepared at pH 6.0 flocculated more extensively, while its hydrodynamic radius was much bigger than those prepared at pH 4.0 and 3.4. Regarding rheological properties, the emulsion of pH 6.0 showed a more solid-like behavior but with a lower viscosity than those of pH 4.0 and 3.4. The optimum concentration ranges for β-lg and ι-carrageenan to form stable emulsions at pH 4.0 and 3.4 were 0.3 wt-%-0.6 wt-% and 0.4 wt-%-0.7 wt-%, respectively.

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