The emulsion flocculation stability of protein-carbohydrate diblock copolymers.
The effect of the steric layer thickness on the flocculation stability of beta-lactoglobulin-carbohydrate diblock copolymers was assessed. The diblock copolymers were created by conjugating beta-lactoglobulin to maltose or a series of different M(n) maltodextrins using the Maillard reaction. The thickness and spatial arrangement of the interfacial layers were assessed via latex adsorption and selective enzymatic digestion studies. An increase in the molecular weight of the maltodextrin (900, 1900 and 3800 Da) increased the interfacial thickness (1.1, 2.5 and 7.3 nm, respectively). No detectable change to interfacial thickness was observed upon the attachment of maltose. The increase in the interfacial layer thickness scaled with the hydrodynamic size of the carbohydrate. The beta-lactoglobulin-maltodextrin conjugates were found to have a diblock architecture, with the protein anchored at the surface and the carbohydrate protruding into the aqueous continuous phase. The stability of oil-in-water emulsions formed using the conjugates was assessed by exposing them to salt (150 mM NaCl or 0-20 mM CaCl(2)), heat alone or heat in the presence of 150 mM NaCl. Conjugation of a 900 Da maltodextrin provided sufficient steric stabilization to prevent flocculation in high salt environments. The effect of the (number) density of the steric layer was also assessed by controlling the average number of maltodextrins attached per beta-lactoglobulin molecule. The steric layer density at which emulsions became unstable was a function of carbohydrate M(n). Emulsions made from the 900 Da maltodextrin conjugate became unstable below a steric layer density of one tail per 7.5 nm(2), whilst emulsions made from the 1900 Da maltodextrin were unstable below a steric layer density of one tail per 9.5 nm(2). This trend was expected and can be explained by the stronger van der Waals attraction that arises from the closer interdroplet separations that are permissible with the shorter maltodextrins. The excellent flocculation stability of Maillard conjugate emulsions is thought to arise from the combined effects of weak electrostatic repulsion from the screened protein surface charge and steric repulsion from the attached carbohydrate layer. This means that attachment of a relatively thin steric layer is enough to stabilize the emulsions against flocculation. These findings have important implications for the development of commercial processes to manufacture protein-carbohydrate Maillard conjugate emulsifiers. Furthermore the work provides a greater empirical understanding of the relationship between interfacial architecture and colloidal stability, and may provide the means for greater theoretical understanding of biopolymer stabilization of interfaces.
Wooster
Tim J
TJ
Food Science Australia, Werribee, Australia. timothy.wooster@csiro.au
Augustin
Mary Ann
MA
D000681:Amylases / Q000737:chemistry; D000818:Animals; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D005427:Flocculation; D006358:Hot Temperature; D007768:Lactalbumin / Q000737:chemistry*; D008320:Maltose / Q000737:chemistry*; D011108:Polymers / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D013552:Swine
D045703:Emulsifying Agents; D004655:Emulsions; D011108:Polymers; D011134:Polysaccharides; D008320:Maltose; C008315:maltodextrin; D007768:Lactalbumin; D000681:Amylases