Emulsion stability as affected by competitive adsorption between an oil-soluble emulsifier and milk proteins at the interface

The effect of an oil-soluble emulsifier upon adsorption properties of beta-casein and beta-lactoglobulin at the oil-water interface was studied. Addition of emulsifier improved the emulsification properties, but lowered emulsion stability. Higher concentrations decreased emulsification capacity, due...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 1998-01, Vol.63 (1), p.39-43
Main Authors: Cornec, M. (Institute of Food Research, Norwich, England.), Wilde, P.J, Gunning, P.A, Mackie, A.R, Husband, F.A, Parker, M.L, Clark, D.C
Format: Article
Language:English
Subjects:
ACEITES
Biological and medical sciences
competitive adsorption
EMULSIFIANT
EMULSIFICANTES
EMULSIFIERS
emulsion stability
Food additives
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
HUILE
INTERFACE
INTERFACE PHENOMENA
LAIT
LECHE
MILK
OIL-WATER EMULSIFIERS
OIL-WATER INTERFACE
OILS
PHENOMENE D'INTERFACE
PROTEINAS
PROTEINE
PROTEINS
surfactant
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The effect of an oil-soluble emulsifier upon adsorption properties of beta-casein and beta-lactoglobulin at the oil-water interface was studied. Addition of emulsifier improved the emulsification properties, but lowered emulsion stability. Higher concentrations decreased emulsification capacity, due to an increase in oil phase viscosity, and interfered with several protein assays, except the ophthaldialdehyde (OPA) assay. Depletion measurements revealed that the emulsifier displaced beta-casein more readily than beta-lactoglobulin from the surface of droplets, which correlated with emulsification and stability measurements. Displacement of proteins was not complete due to emulsifier-induced formation of a multiple w-o-w emulsion, which accounted for the missing protein in the continuous phase
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15671.x