ISSN:
1435-1536
Keywords:
Oil-in-water emulsions
;
whey protein concentrate
;
particle size
;
zeta potential
;
isoelectric point
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract Like many other emulsifiers, whey protein concentrates stabilize oil-in-water emulsions. However, the emulsifying capacity of whey proteins is affected by several factors, e. g., type of homogenizer, degree of homogenization, protein concentration, oil volume fraction, pH and ionic strength of the aqueous phase. For the present study, oilin-water emulsions were made by homogenizing known amounts of whey protein concentrate with a vegetable oil (i. e. grapeseed oil) at different pH. The emulsifying properties of whey proteins are expressed as a function of the particle size and size distribution of oil droplets as measured by light scattering, and of the surface charge density derived from the electrophoretic mobility. The whey protein concentrate was shown to have an isoelectric point at ∼ pH 4.4. Near this pH value, the oil-in-water emulsions exhibited poor stability as expected from the low surface coverage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01412603
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