Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-01 DOI:10.1016/j.foodchem.2025.145004

Binyan Zeng , Zhou Chen , Yimeng Lou , Yujuan Tian , Yongguo Jin , Xing Fu

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Abstract

Pickering emulsions are widely utilized in the food industry due to their excellent stability and inherent safety. Ovomucin (OVN), a natural protein recognized for biocompatibility, remains underexplored in emulsion stabilization. This study prepared ovomucin-xanthan gum (OVN-XG) nanoparticles via a pH cycling method and systematically evaluated their characteristics and stabilization efficiency in Pickering emulsions. Results demonstrated that xanthan gum underwent deacetylation during the transition from alkaline to neutral conditions, significantly improving interaction with OVN. Optimal nanoparticle formation occurred at an OVN-to-XG ratio of 10:2, yielding nanoparticles sized approximately 208.77 nm. OVN-XG nanoparticles effectively stabilized Pickering emulsions under varied oils, temperatures, pH conditions, ionic strengths, and freeze-thaw cycles. Stability increased notably at higher oil ratios, likely due to elevated emulsion viscosity, reducing droplet aggregation and phase separation. Consequently, OVN-XG nanoparticles exhibit superior performance, suggesting significant potential for creating more stable and nutritionally enhanced Pickering emulsions in food applications.

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卵黄原胶稳定酸洗乳剂的制备与表征：微观结构、流变性和稳定性

酸洗乳剂以其优异的稳定性和固有的安全性在食品工业中得到了广泛的应用。卵泡蛋白（OVN）是一种公认的具有生物相容性的天然蛋白，在乳状液稳定方面仍未得到充分的研究。本研究通过pH循环法制备卵黄原胶（OVN-XG）纳米颗粒，并对其在皮克林乳状液中的稳定性进行了系统评价。结果表明，黄原胶在碱性到中性的过渡过程中发生去乙酰化，显著改善了与OVN的相互作用。最佳的纳米颗粒形成发生在ovn / xg比为10:2时，得到的纳米颗粒尺寸约为208.77 nm。OVN-XG纳米颗粒在各种油、温度、pH条件、离子强度和冻融循环下都能有效地稳定皮克林乳状液。在较高的油比下，稳定性显著提高，这可能是由于乳液粘度升高，减少了液滴聚集和相分离。因此，OVN-XG纳米颗粒表现出优越的性能，表明在食品应用中创造更稳定和营养增强的皮克林乳剂的巨大潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.