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    Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches

    Year: 2023

    Journal: Food Chemistry, Volume 429, 2023-12-15, page 136772

    Authors: Shi, Ruijie; Gantumur, Munkh-Amgalan; Gao, Zengli; Li, Jinzhe; Sukhbaatar, Narantuya; Jiang, Zhanmei; Mu, Zhishen

    Keywords: Dynamic stabilization mechanism; Glycyrrhizic acid; α-Lactalbumin

    The role of glycyrrhizic acid (GA) on the dynamic stabilization mechanism of the α-Lactalbumin (α-La) emulsion was evaluated in this study. Smaller particle size and higher zeta potential value were observed in the α-La/GA emulsion as compared to the α-La emulsion. Ultra-high-resolution microscopy revealed that the interfacial film formed around oil droplets by α-La/GA complex was thicker compared to that of either α-La or GA. The appearance of a new peak at 1679 cm−1 in FTIR of the α-La/GA emulsion attributed to the stretching vibration of CO, providing evidence of the formation of a stable emulsion system. The results from dynamic molecular simulation showed GA induced the formation of an interfacial adsorption layer at the oil–water interface, reducing the migration ability of GA. The findings indicate that the presence of GA in the α-La emulsion effectively enhances its stability, highlighting its potential as a valuable emulsifying agent for various industrial applications.
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