Biopolymer assembly is a feasible means to construct edible Pickering stabilizers, and complexation of proteins with polysaccharides may provide a bottom-up approach to designing assembled biopolymers with peculiar structural characteristics and functional properties. This work aimed to fabricate ovotransferrin–gum arabic complexes with desirable properties as Pickering emulsifiers. Complexation of ovotransferrin (OVT) with gum arabic (GA) was investigated using turbidity titrations, and OVT–GA complexation proved an effective method to synthesize hardcore food-grade particles. Preparation of OVT–GA particles was optimized by controlling biopolymer ratios and pHs, and monodisperse OVT–GA particles with mean particle size of 175.8±1.3 nm and proper wettability were prepared at <i>r </i>= 3:1 and pH 3.2. Involvement of electrostatic interactions, hydrophobic interactions and hydrogen bondings in particle formation was verified through titrations in the presence of destabilizing agents. Interfacial tension measurements revealed that OVT–GA particles could reduce interfacial tension effectively. Afterwards, OVT–GA particles were employed to prepare surfactant-free Pickering emulsions. Visual observation indicated that Pickering emulsions stabilized by OVT–GA particles possessed superior emulsified phase volume and storage stability. Pickering emulsions stabilized by OVT–GA particles were more stable than conventional emulsions stabilized by OVT or GA alone. Fluorescence microscopy result indicated that OVT–GA particles were located at the oil-water interface. Microstructures of emulsions were dependent on the applied particle concentration and oil fraction. Rheological measurements demonstrated that increasing either particle concentration or oil fraction could lead to an increase of storage moduli and viscosity. Successful preparation of surfactant-free Pickering emulsions using OVT–GA particles may broaden application of protein–polysaccharide complexes and provide a new approach to preparing food-grade Pickering emulsions.

Assembly of ovotransferrin and gum arabic to stabilize Pickering emulsions

256th National Meeting (2018)

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