Characterization and comparison of α-lactalbumin pre-and post-emulsion

Publication date: Available online 30 September 2019Source: Journal of Food EngineeringAuthor(s): Abdul Qayum, Wei Chen, Ling Ma, Tianqi Li, Muhammad Hussain, Akhunzada Bilawal, Zhanmei Jiang, Juncai HouAbstractThe main purpose of this research was to comparatively explore the influence of ultrasound (US, 600 W for 30 min) high-pressure homogenization (HPH, 80 MPa for 4 cycle) and combined (US-HPH) treatments on oil-in-water (O/W) emulsion stabilized with α-lactalbumin (α-LA) pre- and post-emulsification. Compared with US pre-treatment, US post-treatment resulted in increase in emulsifying activity (from 103.23 to 113.38 m2/g), emulsifying stability (from 50.79 to 63.74 min) and zeta-potential (from 29.4 to 31.8 mV) of α-LA stabilized emulsion. Particle size and polydispersity index (PDI) of US-HPH α-LA post-emulsion reduced by about 8.94% and 29% than those of US-HPH α-LA pre-emulsion, respectively. US-HPH α-LA post-emulsion had no phase separation for two weeks of storage at ambient temperature upon visual appearance. The observations of the confocal laser scanning microscopy (CLSM) revealed that a remarkable decline in particle size was observed in US-HPH α-LA post-emulsion. Flow behavior of emulsion stabilized with α-LA was detected to be shear-thinning in all treatments. There was no significant alteration in SDS-PAGE in all treatments of pre-and post-emulsification (p > 0.05). The most suitable processing method to produce a fine and stable emuls...
Source: Journal of Food Engineering - Category: Food Science Source Type: research