β-lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes: Preparation and Emulsion Stabilization

In this study, complexation between β-lactoglobulin (BLG) and Angum gum (Ang) was investigated using spectrophotometric, particle size measurement, and microscopic observation. Moreover, BLG–Ang complexes were added to O/W systems. Seven pH-delimited zones were determined as follows: 1) pHafter mixing; 2) pHopt; 3, 4, 5, 6) pH between pHafter mixing and pHc; pHc and ; and pHopt; pHopt and ; 7) pH < . Maximum solubility was observed at pHc > pH > . Mean particle diameter at pHopt for BLG:Ang (2:1) was lower (27.00 ± 0.41 µm) than the other two ratios (39.54 ± 5.8 and 66.47 ± 0.19 µm for 1:1 and 1:2, respectively). Striking microstructure was identified such as cluster-like and vacuoles. Emulsions containing BLG–Ang complexes at pHafter mixing > pH > pHc and pHc > pH > in all ratios, and pH < at BLG:Ang (1:2) were not creamed and droplet size distribution was unchanged after 48 hours of storage.