ArticleFoods (Basel, Switzerland)2026
Interfacial and Rheological Characterization of High Acyl Gellan Gum-Sodium Caseinate Emulsions Under Varying pH Conditions.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior.Foods (Basel, Switzerland) · 2026Review
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3 authors.
Funding
Abstract
Sodium caseinate (SC)-stabilized emulsions are highly susceptible to flocculation and phase separation near the protein isoelectric point (pI), limiting their application in acidified food systems. In this study, high acyl gellan gum (HA) was introduced to construct pH-responsive protein-polysaccharide complexes to modulate the interfacial assembly and stability of SC emulsions. Results demonstrated that HA interacts with SC primarily through electrostatic attraction and multi-site hydrogen bonding. This interaction induces protein conformational rearrangement and, as evidenced by combined structural and computational analyses, facilitates the assembly of a denser, interconnected composite network. The formation of HA-SC complexes significantly enhanced interfacial adsorption, reduced oil-water interfacial tension. Rheological and microrheological analyses revealed the composite system formed an elasticity-dominated weak gel network, restricting droplet mobility and suppressing aggregation. Consequently, HA-SC emulsions exhibited markedly improved pH tolerance and physical stability compared to SC-only emulsions, particularly near the pI, evidenced by reduced droplet size, lower Turbiscan stability indices, and more homogeneous microstructures. Crucially, utilizing a well-defined mechanistic model of fixed HA and SC concentrations, this study quantitatively links molecular interactions, interfacial network reconstruction, and macroscopic emulsion stability across a broad pH continuum. Rank-correlation analysis of pH-resolved descriptors shows the molecular charge state co-varies monotonically with the interfacial network and macroscopic stability, and is inversely coupled to droplet mobility. These findings provide new insights into protein-polysaccharide interfacial engineering, establishing the essential physical-stability foundation for the future rational design of acid-tolerant food emulsions and functional delivery systems.
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