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Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil‐in‐Water Emulsions Containing Milk Proteins
Author(s) -
Agboola Samson O,
Dalgleish Douglas G
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199612)72:4<448::aid-jsfa676>3.0.co;2-i
Subject(s) - destabilisation , chemistry , flocculation , kinetics , ethanol , emulsion , chromatography , ostwald ripening , chemical engineering , biochemistry , organic chemistry , psychology , social psychology , physics , quantum mechanics , engineering
Soya oil‐in‐water emulsions (1: 4, v/v) were prepared using sodium caseinate or β‐lactoglobulin (5 or 10 g litre −1 ) as the surfactant. The kinetics of aggregation induced by pH changes or the addition of ethanol were measured by light scattering in diluted systems either under shear or quiescent conditions. Under shear, emulsions containing caseinate were stable between pH 3 and 3·5 and also at pH⩾5·3, while those formed with β‐lactoglobulin were stable below pH 4 as well as at pH⩾5·6. Under quiescent conditions, the emulsions were also destabilised but at a much slower rate. The destabilisation process generally showed an initial lag period which depended on the pH, followed by an explosive growth stage. In aqueous ethanol (50: 50, v/v), under both shear and quiescent conditions, fresh emulsions formed with β‐lactoglobulin were only slightly destabilised. Ageing the emulsions for 24 h, however, increased their susceptibility, and destabilisation was achieved at concentrations of ethanol as low as 30: 70, (v/v). Emulsions formed with caseinate on the other hand were destabilised at ethanol concentrations ⩾40: 60 (v/v), with time‐courses showing a high initial slope, followed by a final stage at which particle size remained constant. Shear had a relatively small effect on these reactions. The kinetics of pH‐induced aggregation in both sets of emulsions could be explained by orthokinetic flocculation while the ethanol‐induced association in caseinate emulsions appeared to be a result of Ostwald ripening.