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Oil‐soluble Surfactants Have Little Effect on Competitive Adsorption of α‐Lactalbumin and β‐Lactoglobulin in Emulsions
Author(s) -
DICKINSON ERIC,
OWUSU RICHARD K.,
TAN SZE,
WILLIAMS ANDREA
Publication year - 1993
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.1365-2621.1993.tb04259.x
Subject(s) - chemistry , pulmonary surfactant , chromatography , sorbitan , adsorption , glycerol , emulsion , soybean oil , food science , organic chemistry , biochemistry , fatty acid ester , fatty acid
Protein surface concentrations in emulsions stabilized by α‐lactalbu‐min (α‐la), β‐lactoglobulin (β‐lg) and their mixture were studied with various amounts of oil‐soluble surfactant present during homogenization. Three different surfactants were considered: diethyl glycol n‐dodecyl ether (C 12 E 2 ), sorbitan monooleate (Span 80), and glycerol monostearate (GMS). In n‐tetradecane‐in‐water emulsions, low con‐centrations of C 12 E 2 or Span 80 resulted in a smaller average droplet size and a greater total protein surface coverage; we found the opposite effect at high surfactant concentrations. The effect of GMS in soybean oil‐in‐water emulsions was slight. In emulsions containing α‐la+β‐Ig, separate surface coverages of the whey proteins did not differ significantly. The competitive adsorption of milk proteins in food emulsions is unlikely to be affected by surface‐active impurities present in typical food oils.