Abstract
SummaryThe influence of pH (3.0, 5.0, 7.0 and 9.0) on the conformation, physico‐chemical properties, interfacial properties and emulsion stability of golden pompano protein (GPP) was investigated. The conformation structures of GPP were characterised by Fourier transform‐infrared spectroscopy and intrinsic emission fluorescence spectroscopy. The particle size, zeta‐potential and solubility of GPP were also investigated. The interfacial properties were characterised by the interfacial tension and the percentage of absorbed protein at the oil/water interface. GPP under pH 3.0 displayed a lowest interfacial tension, the highest emulsifying stability index value. Creaming stability, viscosity and microstructure of the emulsion stabilised by GPP under different oil/water ratios (2:8, 3:7, 4:6 and 5:5) (v/v) were also investigated. The increase of the oil/water ratio increased the viscosity of the continuous phase, thereby improving the emulsion stability. The conformational changes of GPP significantly affected their physico‐chemical and interfacial properties, thus improving GPP‐stabilised emulsion stability.
Published Version
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