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

Magnusson, Emma LU and Nilsson, Lars LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers In Food Hydrocolloids 25(4). p.764-772
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
Octenyl succinic anhydride starch, Egg yolk proteins, Hydrophobically, modified starch, Protein-polysaccharide interaction, Emulsions, Adsorption
in
Food Hydrocolloids
volume
25
issue
4
pages
764 - 772
publisher
Elsevier
conference name
Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers
external identifiers
  • wos:000287309700026
  • scopus:79851514911
ISSN
0268-005X
1873-7137
DOI
10.1016/j.foodhyd.2010.09.006
language
English
LU publication?
yes
id
ced26a13-c756-49ea-b467-196965a7535c (old id 1872931)
date added to LUP
2011-04-26 11:00:37
date last changed
2017-09-03 03:18:22
@inproceedings{ced26a13-c756-49ea-b467-196965a7535c,
  abstract     = {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.},
  author       = {Magnusson, Emma and Nilsson, Lars},
  booktitle    = {Food Hydrocolloids},
  issn         = {0268-005X},
  keyword      = {Octenyl succinic anhydride starch,Egg yolk proteins,Hydrophobically,modified starch,Protein-polysaccharide interaction,Emulsions,Adsorption},
  language     = {eng},
  number       = {4},
  pages        = {764--772},
  publisher    = {Elsevier},
  title        = {Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2010.09.006},
  volume       = {25},
  year         = {2011},
}