Competitive adsorption of soy soluble polysaccharides in oil-in-water emulsions
Competitive adsorption of soy soluble polysaccharides in oil-in-water emulsions
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DOI：
10.1016/j.foodres.2004.04.005
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发表时间：
2004
影响因子：
8.1
通讯作者：
A. Nakamura;H. Maeda;M. Corredig
中科院分区：
文献类型：
--
作者：
A. Nakamura;H. Maeda;M. Corredig
The interactions of soybean soluble polysaccharide (SSPS) at an oil–water interface were studied in mixed systems containing small molecular weight surfactants (Tween 20 and 80) or milk proteins. The thick layer of SSPS was not displaced by small molecular weight surfactants. Only after hydrolysis of the carbohydrate moieties of SSPS, did Tween adsorb on to the oil–water interface. While the addition of SSPS to emulsions stabilized by caseinate did not affect the droplet size distribution, SSPS caused bridging of emulsion droplets stabilized by WPI. The interactions between WPI and SSPS seemed to be electrostatic in nature and were affected by the type of SSPS used. Although destabilization was also shown at pH 7.0, extensive bridging flocculation was shown at pH 4.0. These results are the first evidence of interactions occurring between SSPS and milk proteins at the oil–water interfaces.
