title: Phase behavior of ovalbumin and carboxymethylcellulose composite system.
abstract: The phase behavior, rheological properties and microstructure of ovalbumin and carboxymethylcellulose (OVA-CMC) conjugates were studied and the influence parameters were investigated. The results showed that the phase behavior of OVA-CMC conjugates was related to pH and concentration of CMC and NaCl. When pH was over 5.0, discrete phase separation occurred in the mixture system, which indicated that OVA and CMC were thermodynamic incompatible. The mixture system turned into uniform stable emulsion system when pH reduced below 5.0. The addition of NaCl can improve the stability of composite system against pH sensitivity. CLSM and particle size distribution and ultraviolet spectrum analysis results confirm that emptying interactions play a leading role in the separation system.
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Jia
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Bing
authors.initials: B
authors.lastname: Cui
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Ting
authors.initials: T
authors.lastname: Ye
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Liufeng
authors.initials: L
authors.lastname: Lin
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Hao
authors.initials: H
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Xiangxing
authors.initials: X
authors.lastname: Yan
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Li
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Wang
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Shilin
authors.initials: S
authors.lastname: Liu
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: libinfood@126.com.
authors.forename: Bin
authors.initials: B
authors.lastname: Li
mesh_terms: D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D010047:Ovalbumin / Q000737:chemistry*; D010316:Particle Size; D044367:Phase Transition; D012965:Sodium Chloride / Q000737:chemistry; D014783:Viscosity
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D012965:Sodium Chloride; D010047:Ovalbumin; D002266:Carboxymethylcellulose Sodium
keywords: Ovalbumin; Phase behavior; Protein–polysaccharide interactions; Sodium carboxymethylcellulose