Effect of Chitosan/BSA Addition on the Physical Stability of Sunflower Oil Emulsions

• Main Authors: Fengyan Zhou, Guo Li, Jianying Huang
• Format: Article
• Language: English
• Published: Hindawi-Wiley 2019-01-01
• Series: Journal of Food Quality
• Online Access: http://dx.doi.org/10.1155/2019/6264270

Proteins and polysaccharides are important ingredients and additives in food field. The aim of this study was to study the effect of chitosan and bovine serum albumin (BSA) solution on the physical stability of sunflower oil emulsions at different pH values, temperatures, and BSA/chitosan ratios during 20-day storage in terms of their storage stability, zeta potential, particle size, and microstructure. The results showed that pH, protein/polysaccharide ratio, and temperature significantly influenced the physical stability of emulsions at lower pH. The emulsion stability decreased as the test temperatures increased, and the storage stability of BSA/chitosan coated oil emulsions was obtained when the ratio was from 8 : 1 to 1 : 1 under 4°C for 20-day storage when pH values were 3.0 and 4.0. Droplet flocculation happened with the increase of chitosan addition and pH value.