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Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins
Author(s) -
KLEMASZEWSKI J.L.,
DAS K.P.,
KINSELLA J.E.
Publication year - 1992
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.1365-2621.1992.tb05496.x
Subject(s) - coalescence (physics) , emulsion , chemistry , solubility , chromatography , ionic strength , chemical engineering , volume fraction , sodium caseinate , whey protein , oil droplet , organic chemistry , aqueous solution , physics , astrobiology , engineering
The volume fraction of oil emulsified, surface area, droplet diameter, and coalescence rates of emulsions stabilized by different milk proteins were studied at protein concentrations of 0.25, 0.5, 1.0, and 2.0% (w/w); pH 4, 5, and 7; and ionic strengths 0.1 and 0.2. The emulsion activity index (EAI) and coalescence stability generally increased with increasing protein solubility and hydrophobicity. The volume fraction of oil emulsified decreased with increasing ionic strength. Coalescence stability correlated with droplet diameter for emulsions stabilized by α‐lactalbumin, β‐lactoglobulin, and sodium caseinate (r 2 =0.96). With the exception of β‐lactoglobulin‐stabilized emulsions, coalescence stability was largely unaffected by pH.