Design of Novel Knot-like Structures Based on Ovotransferrin Fibril–Gum Arabic Complexes: Effective Strategies to Stabilize Pickering Emulsions

Abstract

This work aimed to clarify the effects of gum arabic (GA) on the morphology and properties of ovotransferrin fibrils (OVTFs). By constructing OVTF–GA complexes and exploring the dispersion stability, turbidity and the ζ-potential of the complexes, the optimum mass ratio of OVTFs to GA and pH for complex formation were confirmed as being 1:1 and pH 4.6, respectively. The interaction between OVTFs and GA was determined to be predominantly driven by electrostatic attraction. The OVTF–GA complexes exhibited a knot-like structure when observed using atomic force microscopy. Then, OVTFs and OVTF–GA complexes were compared in terms of contact angle, surface hydrophobicity and dynamic interfacial tension. The combination of OVTFs and GA decreased the contact angle of OVTFs from 80.85° to 70.36°. In comparison with OVTFs, OVTF–GA complexes reduced the oil–water interfacial tension to a lower level (8.14 mN/m). Furthermore, the capacities of OVTF–GA complexes in stabilizing emulsions were explored. OVTF–GA complex-stabilized oleogel-based Pickering emulsion (OGPE) was constructed, and OVTF-stabilized oleogel-based Pickering emulsion (OPE) was used as the control. OGPE had a higher emulsified phase volume fraction (EPVF) and stability index (SI). The EPVF of OGPE was 100.0% and 99.4% before and after one-month storage, respectively, compared with 98.3% and 95.7% of OPE. This work can provide some useful references for the design of biopolymers with novel structures composed of protein fibrils and polysaccharides, which may also help to construct and apply protein fibril–polysaccharide complexes under specific needs.

Keywords

• ovotransferrin fibril
• gum arabic
• knot-like structure
• interfacial property
• oleogel-based Pickering emulsion
• stability