ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The relative emulsifying activities of bovine serum albumin (BSA) and casein as determined by computerized optical microscopy, electron microscopy and spectroturbidimetry at a protein concentration of 0.135 mM (pH 7) and an oil:water (o:w) ratio of 4:6, was compared. Repeated homogenization led to a more homogeneous distribution of dispersed phase globules. BSA stabilized globules became smaller, e.g. the mean globule diameter determined by the different methods decreased from 3.1 μ at an energy input of 7.6 × 107 J m−3 to 2.2μ, at 182 × 107 J m−3. Casein stabilized globules became larger with energy input, e.g. mean dvs increased from 5.0μ at 7.6 × 107 J m−3 to 5.8μ. at 182 × 107 J m−3 indicating structure dependent differences in the emulsifying activity of protein.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05987.x
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