Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions.

This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. According to the adding order of EM and E during emulsification, the emulsions were named as type I (EM and E mixed firstly, followed by emulsification), type II (emulsified with EM firstly, followed by the addition of E) and type III (emulsified with EM firstly, followed by the addition of E). The particle size, creaming stability at various salt concentration, elastic module (G'), and lipid oxidation degree were investigated. The results showed that, EM at interface is beneficial for improving salt resistance of the complex emulsions, while E was more effective in terms of preventing oxidation of oil, attributed to the possibility to form continuous elastic interface film. The type III complex emulsion at EM:E ratio of 2:1 showed both improved creaming and oxidation stability, behaving the potential to be used as carrier of lipo-nutrients. © Association of Food Scientists & Technologists (India) 2020.