Abstract
This study aimed to investigate the effect of non-covalent interactions between different concentrations (0.1–1.2 %, w/v) of hyaluronic acid (HA) and 3 % (w/v) whey protein isolate (WPI) on the stability of oil-in-water emulsions. Non-covalent interactions between WPI and HA were detected using Fourier-transform infrared spectroscopy. The addition of HA increased the electrostatic repulsion between molecules and reduced the particle size of WPI. Circular dichroism spectroscopy results indicated that the addition of HA caused an increase in β-sheet content and a decrease in α-helix and random coil content in WPI. Moreover, HA increased the emulsion viscosity and strength of the interfacial network structure. Micrographs obtained using confocal laser scanning microscopy indicated that the emulsion with 0.8 % (w/v) HA exhibited good dispersion and homogeneity after storage for 14 d. Complexation with HA significantly altered the rheological and emulsifying properties of WPI, providing an emulsion with excellent stability under heating treatment, freeze-thawing treatment and centrifugation. The results provide a potential for HA application in emulsified foods.
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