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Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions

In English

Författare

Summary, in English

In this paper we study the interaction between starch which has been hydrophobically modified, with octenyl succinic anhydride (OSA), and alpha-beta-livetin, which is the water soluble fraction of egg yolk. The modification of the starch renders it surface active and also incorporates a carboxyl group to the starch, which can be negatively charged. The interaction was studied both in solution and emulsions, and at different pH (4.0-8.0). Solutions with different ratios between starch and protein was mixed and studied with turbidity measurements over time. Emulsions were formed with alpha-beta-livetin after which the OSA-starch was added. The emulsions were separated by centrifugation and the surface load of alpha-beta-livetin and OSA-starch was determined through serum depletion. Furthermore, the impact of the observed interaction on emulsion stability was investigated. The results show a strong interaction between the two biomacromolecules in solution at pH 4.0. In the emulsions the adsorption of starch onto livetin was highest at pH 4.5 followed by pH 6.0, while low at pH 4.0 and 8.0. The low adsorption of OSA-starch at pH 4.0, despite the strong interaction in solution, can be explained by complex formation immediately in solution. Less starch would, thus, be able to reach the interface and adsorb. Some differences in the stability of an emulsion only containing alpha-beta-livetin, and an emulsion with both alpha-beta-livetin and OSA-starch could be observed. However, the differences were not statistically significant. (c) 2010 Elsevier Ltd. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2011

Språk

Engelska

Sidor

764-772

Publikation/Tidskrift/Serie

Food Hydrocolloids

Volym

25

Issue

4

Dokumenttyp

Konferensbidrag

Förlag

Elsevier

Ämne

  • Food Science

Nyckelord

  • Octenyl succinic anhydride starch
  • Egg yolk proteins
  • Hydrophobically
  • modified starch
  • Protein-polysaccharide interaction
  • Emulsions
  • Adsorption

Conference name

Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers

Conference date

2010-03-21 - 2010-03-24

Conference place

Granada, Spain

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1873-7137
  • ISSN: 0268-005X