신원선
2017-07-06T02:20:39Z
2017-07-06T02:20:39Z
2015-10
FOOD SCIENCE AND BIOTECHNOLOGY, v. 24, NO 5, Page. 1583-1589
1226-7708
2092-6456
https://link.springer.com/article/10.1007%2Fs10068-015-0204-y
http://hdl.handle.net/20.500.11754/27906
Chondroitin sulfate (CS) effects on phase stability and actions in bovine serum albumin (BSA)-stabilized emulsions at different pH values were studied. Emulsion activity and stability were evaluated at CS concentrations ranging from 0 to 0.1% (w/w). BSA-CS emulsions showed unique behaviors under different pH values. CS destabilized emulsion phases drastically at pH 3.0 and gradually at pH 7.0. However, at pH 5.0, CS exerted concentration-dependent effects on emulsion stability and caused a decrease in particle size. CS is negatively charged with concentrationdependency at all pH values. However, different roles were observed when the surface charge of BSA was changed. CS formed interfacial layers via charge interactions with BSA to form complexes that sufficiently saturated the surface of oil droplets and prevented phase-separation via steric hindrance and repulsive forces, especially near the protein isoelectric point.
This work was supported by the research fund of Hanyang University (HY-2009-N) and by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (No. 2010-0025825) and we greatly thank professor Young-Chan Bae at Hanyang University and Leanontech Co. for providing us capillary electrophoresis, Turbiscan, and technical assistance.
en
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
chondroitin sulfate
anionic sulfated polysaccharide
protein-polysaccharide interaction
emulsifying activity
creaming stability
Roles of Chondroitin Sulfate in Oil-in-Water Emulsions Formulated Using Bovine Serum Albumin
Article
5
24
10.1007/s10068-015-0204-y
1583-1589
FOOD SCIENCE AND BIOTECHNOLOGY
Park, Keun-Young
Kim, Do-Yeong
Shin, Weon-Sun
2015012096
S
COLLEGE OF HUMAN ECOLOGY[S]
DEPARTMENT OF FOOD & NUTRITION
hime