The effects of essential hydrophobic carrier properties of α-lactalbumin (α-LA) : chitosan (CHI, Mw 100 kDa, degree of deacetylation 75-85%) including mass ratio and pH on the characteristics, emulsifying activities, and interfacial properties of α-LA-CHI complexes were investigated. The interaction between α-LA and CHI was dominated by electrostatic interactions. Soluble α-LA-CHI complexes can be formed at both pH 6.0, and 6.5 at mass ratios of 1 : 1, 2 : 1, and 5 : 1, as shown by their optical appearance. UV-vis spectra demonstrated that the interaction between α-LA and CHI is highly CHI concentration, and pH-dependent. AFM graphs confirmed that α-LA-CHI complexes were spherical in shape and homogeneously dispersed in solution. The diameters of α-LA-CHI complexes were found to be around 100-250 nm, which was in accordance with DLS results, even though some aggregates were observed for the 1 : 1 α-LA-CHI complex. The emulsifying activity of α-LA was enhanced by complexation with CHI. Both the emulsifying activity index (EAI) and emulsifying stability index (ESI) of α-LA-CHI complexes were associated with mass ratio and pH values. The interfacial tension of α-LA-CHI complexes was negatively exponentially correlated with the EAI. The lower the interfacial tension of α-LA-CHI complexes on the oil-water interface, the higher the EAI. The results obtained from this study were complementary and provided insights into the interaction between α-LA and CHI, and suggested that α-LA-CHI complexes can be utilized as effective food ingredients for stabilizing, protecting, and delivering hydrophobic nutraceuticals.

中文翻译：

---

α-乳白蛋白-壳聚糖静电复合物的胶体特性，乳化活性和界面性质：质量比和pH值的影响。

α-乳白蛋白（α-LA）：壳聚糖（CHI，Mw 100 kDa，脱乙酰度75-85％）的基本疏水载体性质（包括质量比和pH）对α的特性，乳化活性和界面性质的影响研究了-LA-CHI复合物。α-LA和CHI之间的相互作用主要受静电相互作用的影响。如它们的光学外观所示，可在pH 6.0和6.5下以1：1、2：1和5：1的质量比形成可溶性α-LA-CHI复合物。紫外可见光谱表明，α-LA和CHI之间的相互作用是高度CHI浓度的，且与pH有关。AFM图证实α-LA-CHI络合物为球形，并均匀分散在溶液中。发现α-LA-CHI络合物的直径约为100-250 nm，这与DLS结果一致，即使观察到1：1α-LA-CHI络合物的一些聚集体。与CHI配合可增强α-LA的乳化活性。α-LA-CHI复合物的乳化活性指数（EAI）和乳化稳定性指数（ESI）均与质量比和pH值相关。α-LA-CHI复合物的界面张力与EAI呈负指数相关。油水界面上的α-LA-CHI络合物的界面张力越低，EAI越高。这项研究获得的结果是相辅相成的，并为深入了解α-LA和CHI之间的相互作用提供了建议，并建议将α-LA-CHI复合物用作稳定，保护和输送疏水性保健食品的有效食品成分。与CHI配合可增强α-LA的乳化活性。α-LA-CHI复合物的乳化活性指数（EAI）和乳化稳定性指数（ESI）均与质量比和pH值相关。α-LA-CHI复合物的界面张力与EAI呈负指数相关。油水界面上的α-LA-CHI络合物的界面张力越低，EAI越高。这项研究获得的结果是相辅相成的，并为深入了解α-LA和CHI之间的相互作用提供了建议，并建议将α-LA-CHI复合物用作稳定，保护和输送疏水性保健食品的有效食品成分。与CHI配合可增强α-LA的乳化活性。α-LA-CHI复合物的乳化活性指数（EAI）和乳化稳定性指数（ESI）均与质量比和pH值相关。α-LA-CHI复合物的界面张力与EAI呈负指数相关。油水界面上的α-LA-CHI络合物的界面张力越低，EAI越高。这项研究获得的结果是相辅相成的，并为深入了解α-LA和CHI之间的相互作用提供了建议，并建议将α-LA-CHI复合物用作稳定，保护和输送疏水性保健食品的有效食品成分。α-LA-CHI复合物的乳化活性指数（EAI）和乳化稳定性指数（ESI）均与质量比和pH值相关。α-LA-CHI复合物的界面张力与EAI呈负指数相关。油水界面上的α-LA-CHI络合物的界面张力越低，EAI越高。这项研究获得的结果是相辅相成的，并为深入了解α-LA和CHI之间的相互作用提供了建议，并建议将α-LA-CHI复合物用作稳定，保护和输送疏水性保健食品的有效食品成分。α-LA-CHI复合物的乳化活性指数（EAI）和乳化稳定性指数（ESI）均与质量比和pH值相关。α-LA-CHI复合物的界面张力与EAI呈负指数相关。油水界面上的α-LA-CHI络合物的界面张力越低，EAI越高。这项研究获得的结果是相辅相成的，并为深入了解α-LA和CHI之间的相互作用提供了建议，并建议将α-LA-CHI复合物用作稳定，保护和输送疏水性保健食品的有效食品成分。EAI越高。这项研究获得的结果是相辅相成的，并为深入了解α-LA和CHI之间的相互作用提供了建议，并建议将α-LA-CHI复合物用作稳定，保护和输送疏水性保健食品的有效食品成分。EAI越高。这项研究获得的结果是相辅相成的，并为深入了解α-LA和CHI之间的相互作用提供了建议，并建议将α-LA-CHI复合物用作稳定，保护和输送疏水性保健食品的有效食品成分。