Abstract Emulsions stabilized by polysaccharide/protein complexes have attracted great interest. However, their emulsion properties and interfacial viscoelastic behavior need to be further investigated. Here, emulsion stabilized by chitosan/casein complexes was used as a model system and the effects of chitosan concentration, pH, ionic strength, and chitosan deacetylation degree on the rheological properties and stability of emulsion were studied. The presence of chitosan could effectively improve the emulsification activity of casein and the stability of the obtained emulsion. The emulsion stabilized by chitosan/casein complexes showed broad emulsification pH range from 3.5 to 6.5. The rheological properties of the chitosan/casein complexes were proved to be primarily affected by chitosan, showing great shear resistance, fast adsorption interface capability, and predominantly viscous characteristics. The loss modulus (G″) was much larger than the storage modulus (G′) in all the rheological tests, suggesting that the stability of the complexes stabilized emulsion mostly depended on the viscosity effects, rapid adsorption characteristics and spatial effects of biopolymer structures. These findings might help developing stable, controllable polysaccharide/protein emulsification systems.

中文翻译：

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pH、离子强度、壳聚糖脱乙酰作用对壳聚糖/酪蛋白复合物配制的 O/W 乳液稳定性和流变特性的影响

摘要 多糖/蛋白质复合物稳定的乳液引起了人们极大的兴趣。然而，它们的乳液特性和界面粘弹性行为需要进一步研究。在此，以壳聚糖/酪蛋白复合物稳定的乳液为模型体系，研究了壳聚糖浓度、pH、离子强度和壳聚糖脱乙酰度对乳液流变特性和稳定性的影响。壳聚糖的存在可以有效提高酪蛋白的乳化活性和所得乳液的稳定性。由壳聚糖/酪蛋白复合物稳定的乳液显示出广泛的乳化 pH 值范围，从 3.5 到 6.5。壳聚糖/酪蛋白复合物的流变特性被证明主要受壳聚糖的影响，表现出很大的抗剪切性，快速吸附界面能力，主要是粘性特性。在所有流变学测试中，损耗模量（G”）远大于储能模量（G'），表明复合物稳定乳液的稳定性主要取决于生物聚合物结构的粘度效应、快速吸附特性和空间效应。这些发现可能有助于开发稳定、可控的多糖/蛋白质乳化系统。