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Some characteristics of the membranes protecting oil emulsions in protein solutions
Author(s) -
Martínez Moreno Juan M.,
Gómez Herrera C.,
Márquez Delgado E.,
Janer Del Valle C.,
Duran Hidalgo L.
Publication year - 1960
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02631606
Subject(s) - membrane , coalescence (physics) , globules of fat , olive oil , aqueous solution , emulsion , chemical engineering , chemistry , chromatography , materials science , organic chemistry , food science , biology , biochemistry , milk fat , engineering , astrobiology , linseed oil
Expressed olive juice contains emulsified globules of olive oil. Electron photomicrographs of these globules show a rough membrane protecting them against coalescence. Some features of the membranes, such as the existence of “poles” and deposited microcrystals, are disclosed by the photographs and by electron diffraction patterns. Heavy metals appear to concentrate in the membranes and not in the aqueous medium.