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  • Title: Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets.
    Author: Mao Y, McClements DJ.
    Journal: Food Chem; 2012 Sep 15; 134(2):872-9. PubMed ID: 23107702.
    Abstract:
    This study describes the formation of materials with novel textural characteristics by controlled heteroaggregation of oppositely charged protein-coated lipid droplets. Heteroaggregation was induced by mixing a suspension of β-lactoglobulin (β-Lg)-coated lipid droplets (ζ=-51 mV, d(43)∼0.35 μm, 20 wt.%) with a suspension of lactoferrin (LF)-coated lipid droplets (ζ=+32 mV, d(43)∼0.35 μm, 20 wt.%) under conditions where the two proteins had opposite charges (pH 7). The mean particle size, flow behaviour, and shear modulus of the materials depended on positive-to-negative particle ratio (0-100%), pH (3-9), ionic strength (0-400 mM), and temperature (30-90°C). The largest particle sizes, highest viscosities, and largest gel strengths were observed at intermediate particle ratios (40% LF:60% β-Lg), which was attributed to a strong electrostatic attraction between oppositely charged droplets (0mM NaCl, pH 7, 25°C). A reduction in particle aggregation, viscosity, and gel strength occurred at intermediate ionic strengths due to screening of the electrostatic attraction between oppositely charged droplets. However, increased aggregation, thickening, and gelation occurred at higher ionic strengths due to screening in electrostatic repulsion between similarly charged droplets. Thermal treatment of the samples (90°C) promoted a substantial increase in gel strength due to protein denaturation and increased droplet attraction. This study has important implications for the utilisation of controlled particle aggregation to create novel structures in foods, cosmetics, personal care, and other products.
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