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Interfacial Composition of Sodium Caseinate Emulsions
Author(s) -
ROBSON ELIZABETH W.,
DALGLEISH DOUGLAS G.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05908.x
Subject(s) - sodium caseinate , casein , homogenization (climate) , chemistry , adsorption , aqueous solution , chromatography , sodium , aqueous two phase system , composition (language) , emulsion , stoichiometry , chemical engineering , phase (matter) , food science , organic chemistry , linguistics , philosophy , biodiversity , ecology , engineering , biology
Oil‐in‐water emulsions stabilized by sodium caseinate were prepared and diluted with water or solutions of α sl ‐ or β‐casein. The emulsions were aged for 24 hr and the composition of the aqueous phase (and hence of the surface) was determined using Fast Protein Liquid Chromatography. There was no distinct preference for either α sl ‐ or β‐casein at the surface during homogenization, but on aging, β‐casein replaced some, but not all, of the surface α sl ‐casein. The exchange was stoichiometric, unless the initial surface concentration was low, in which case extra adsorption occurred to achieve a protein load of ‐ 1.2 mg m ‐2 . Build up of multilayers was not observed.