Abstract
The thermodynamic incompatibility between modified goose liver protein (MGLP) and four galactomannans (fenugreek gum (FG), locust bean gum (LBG), guar gum (GG) and tara gum (TG)) and its improvement on emulsion stability were elucidated. Phase diagram and Turbiscan stability index showed that there was monotonously increased phase separation between MGLP and galactomannans from FG, LBG, GG to TG due to their gradually strengthened volumetric exclusion effect. The incompatibility provided by GG conduced to most facilitated conformational flexibility (structural unfolding and exposure of hydrophobic group) of MGLP, which was responsible for its largest interfacial loading, interfacial pressure and dilatational elastic modulus. Despite providing larger thermodynamic incompatibility, the pronounced self-entanglement and network of TG chains restrained the protein unfolding at O/W interface and rendered relatively moderate interfacial adsorption and lateral association of MGLP. In emulsion systems, GG group exhibited lowest inter-droplet instability (i.e., flocculation and coalescence) and D [4,3] with minimized creaming instability, attributing to the most facilitated interfacial properties. Meanwhile, due to the pronounced entropy penalty mechanism, TG group gave the comparably droplet character and emulsion stability similar to GG group. This research may provide potential implications for the deep utilization of MGLP and the fabrication of by product proteins based emulsions via the interfacial concentrating effect of galactomannans.
Published Version
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