The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased the size distribution of emulsion droplets with significant flocculation through polyelectrolyte bridging, remarkably enhancing the emulsions stability against gravity creaming after storage at 25 °C for 14 days. The dynamic rheological properties indicated that the formation of the complex at pH 5.5 increased the elastic modulus (G′) and apparent viscosity (η^∗) of the emulsions, which is useful for inhibiting creaming. Moreover, the complexation of OVA and CS at pH 5.5 increased the dilatational modulus (E), especially the elastic modulus (E_d), of the oil/water interfacial absorbed layer, which could reduce the droplet coalescence and therefore inhibit the growth of emulsion droplets.

研究了卵清蛋白（OVA）-壳聚糖（CS）混合物的乳化流变性质和界面吸附层的粘弹性对乳化机理的影响。与单独使用OVA和pH 4.0的OVA / CS混合物进行处理相比，添加pH 5.5的CS可以增加乳液液滴的尺寸分布，并通过聚电解质桥接显着絮凝，从而显着提高了乳液在25°C储存后抵抗重力乳化的稳定性。保持温度14天。动态流变特性表明，在pH 5.5时复合物的形成增加了弹性模量（G'）和表观粘度（η ^∗））乳化剂，可用于抑制乳化。此外，在pH 5.5下OVA和CS的络合增加了油/水界面吸收层的膨胀模量（E），尤其是弹性模量（E _d），这可以减少液滴的聚结并因此抑制乳液的生长。飞沫。