Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions
Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions
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DOI：
10.1016/s0963-9969(00)00018-1
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发表时间：
2000-01-01
影响因子：
8.1
通讯作者：
McClements, DJ
中科院分区：
文献类型：
--
作者：
Kulmyrzaev, A;Chanamai, R;McClements, DJ
研究了pH和CaCl 2对乳清分离蛋白稳定的稀水包油乳状液物理稳定性的影响。用不同的pH（3 - 7）和CaCl 2浓度（0 - 20 μ M）测量0.05wt%大豆水包油乳液（d约为0.53 μ m）的粒度、ζ电位和乳状液分层稳定性。在不存在CaCl 2的情况下，由于乳清蛋白的低电荷，在乳清蛋白的等电点（4 < pH < 6）附近发生广泛的液滴聚集，这导致乳状液分层不稳定。在较高的pH值下，当CaCl 2被添加到乳液中时，液滴聚集发生。促进聚集所需的CaCl 2的最低浓度随着pH的增加而增加。在CaCl 2的存在下诱导聚集，可能是因为液滴之间的静电排斥的减少，由反离子与液滴表面的结合和静电屏蔽效应引起。(C)2000爱思唯尔科技有限公司版权所有。
The influence of pH and CaCl2 on the physical stability of dilute oil-in-water emulsions stabilized by whey protein isolate has been studied. The particle size, zeta potential and creaming stability of 0.05 wt% soy bean oil-in-water emulsions (d approximate to 0.53 mu m) were measured with varying pH (3 to 7) and CaCl2 concentration (0 to 20 mu M). In the absence of CaCl2 extensive droplet aggregation occurred around the isoelectric point of the whey proteins (4 < pH < 6) because of their low electrical charge, which led to creaming instability. Droplet aggregation occurred at higher pH when CaCl2 was added to the emulsions. The minimum concentration of CaCl2 required to promote aggregation increased as the pH increased. Aggregation was induced in the presence of CaCl2 probably because of the reduction in electrostatic repulsion between droplets, caused by binding of counter ions to droplet surfaces and electrostatic screening effects. (C) 2000 Elsevier Science Ltd. All rights reserved.