Premium
DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS Dependence of Globule Size and Size Distribution upon pH in Concentrated Oil‐in‐Water Systems
Author(s) -
MITA TOMOYOSHI,
YAMADA KENICHI,
MATSUMOTO SACHIO,
YONEZAWA DAIZO
Publication year - 1973
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1973.tb00653.x
Subject(s) - isoelectric point , coalescence (physics) , emulsion , globules of fat , chemistry , chromatography , chemical engineering , lysozyme , dispersion (optics) , bovine serum albumin , flocculation , adsorption , organic chemistry , biochemistry , biology , physics , optics , milk fat , astrobiology , engineering , enzyme , linseed oil
Concentrated benzene‐in‐water emulsions were prepared with various proteins such as lysozyme, bovine serum albumin, ovalbumin, casein and gluten. The emulsions consisted of coarse globules whose size distribution could be approximated to the log‐normal distribution function, while the adsorbed film of protein molecules seemed to contribute to the stabilization of the globules. These properties were influenced by the pH of the aqueous phase. The mean globule size increased progressively up to the isoelectric point of the proteins. Both the interfacial tension and the rate of coalescence between the globules were minimized as the isoelectric point of the proteins was approached.