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Abstract
In this study, complexation between β-lactoglobulin (BLG) and Angum gum (Ang) was investigated using spectrophotometric, particle size measurement, and microscopic observation. Moreover, BLG–Ang complexes were added to O/W systems. Seven pH-delimited zones were determined as follows: 1) pHafter mixing; 2) pHopt; 3, 4, 5, 6) pH between pHafter mixing and pHc; pHc and ;
and pHopt; pHopt and
; 7) pH <
. Maximum solubility was observed at pHc > pH >
. Mean particle diameter at pHopt for BLG:Ang (2:1) was lower (27.00 ± 0.41 µm) than the other two ratios (39.54 ± 5.8 and 66.47 ± 0.19 µm for 1:1 and 1:2, respectively). Striking microstructure was identified such as cluster-like and vacuoles. Emulsions containing BLG–Ang complexes at pHafter mixing > pH > pHc and pHc > pH >
in all ratios, and pH <
at BLG:Ang (1:2) were not creamed and droplet size distribution was unchanged after 48 hours of storage.
GRAPHICAL ABSTRACT
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Notes
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