Skip to main content
SpringerLink
Log in

A study of oil-in-water emulsions stabilized by whey proteins

  • Colloid Science
  • Published:
Colloid and Polymer Science Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Berne BJ, Pecora R (1976) Dynamic Light Scattering, Wiley, New York

    Google Scholar 

  2. Chu B (1974) Laser Light Scattering, Academic Press, New York

    Google Scholar 

  3. Bohren CF, Huffman DR (1983) Absorption and Scattering of Light by small Particles, Wiley, New York

    Google Scholar 

  4. Koppel DE (1972) J Chem Phys 57:4814

    Google Scholar 

  5. Mood AMF (1950) Introduction to the theory of statistics, McGraw Hill, New York

    Google Scholar 

  6. Herdan G (1960) Small Particle Statistics, Academic Press, New York

    Google Scholar 

  7. Dickinson E, Stainsby G (1982) Colloids in Food, Applied Science Publishers, London

    Google Scholar 

  8. Hunter RJ (1981) Zeta Potential in Colloid Science, Academic Press, London

    Google Scholar 

  9. Ohshima H, Healy TW, White LR (1982) J Coll Interf Sci 90:17

    Google Scholar 

  10. Tornberg E (1978) J of the Sci of Food and Agriculture 29:867

    Google Scholar 

  11. Lehninger AL (1976) Biochemistry, Worth Publishers, New York, p 50

    Google Scholar 

  12. Walstra P, Jenness R (1984) Dairy Chemistry and Physics, Wiley, New York, p 270

    Google Scholar 

Download references

Author information

Author notes

  1. G. Masson

    Present address: Nestlé Research Department, NESTEC Ltd., Vevey, Switzerland

Authors and Affiliations

  1. Nestlé Research Department, NESTEC Ltd., Vevey, Switzerland

    R. Jost

Authors
  1. G. Masson
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. Jost
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Masson, G., Jost, R. A study of oil-in-water emulsions stabilized by whey proteins. Colloid & Polymer Sci 264, 631–638 (1986). https://doi.org/10.1007/BF01412603

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01412603

Key words

Search

Navigation