Open AccessThe role vegetable proteins to stabilize emulsion: a mini review
Author(s) -
L Isnaini,
Teti Estiasih,
Sugeng Heri Suseno,
Lily Arsanti Lestari
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/924/1/012036
Subject(s) - emulsion , amphiphile , chemistry , chemical engineering , vegetable proteins , amino acid , organic chemistry , chromatography , polymer , biochemistry , food science , copolymer , engineering
The critical aspect in forming emulsion is the selection of the right emulsifier. Emulsifiers are facilitating emulsion formation and promoting emulsion stability. Protein is the emulsifier that is often found in the food industry, because it has an active surface containing a mixture of hydrophilic and hydrophobic amino acids along the polypeptide chains. Protein have emulsification properties due to their amphipathic properties (having hydrophobic and hydrophilic groups) are the properties of proteins as emulsification because these proteins are able to form a layer at the oil-water interface. However, protein-stabilized emulsions are sensitive to charge changes, and proteins tend to diffuse slowly towards the interface compared to emulsifiers with smaller molecular weight. The purpose of this literature review is to determine the ability of vegetable proteins to stabilize emulsions.