Physical properties of whey protein stabilized emulsions as related to pH and NaCl
Physical properties of whey protein stabilized emulsions as related to pH and NaCl
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DOI：
10.1111/j.1365-2621.1997.tb03997.x
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发表时间：
1997-03-01
影响因子：
3.9
通讯作者：
McClements, DJ
中科院分区：
文献类型：
--
作者：
Demetriades, K;Coupland, JN;McClements, DJ
以2wt%乳清分离蛋白为稳定剂，在pH(3~7)和盐浓度(0~100 mMNaC l)范围内制备了玉米水包油乳状液(20wt%，d(32)约0.6µm)，并在30℃下测定了乳清蛋白的粒径、流变性和乳化度。液滴絮凝增加了乳状液的粘度，降低了乳状液的稳定性。结果与环境条件对液滴之间的静电和其他相互作用的影响有关。
Corn oil-in-water emulsions (20 wt%, d(32) approximate to 0.6 mu m) stabilized by 2 wt% whey protein isolate were prepared with a range of pH (3-7) and salt concentrations (0-100 mM NaCl), and particle size, rheology and creaming were measured at 30 degrees C. Appreciable droplet flocculation occurred near the isoelectric point of whey protein (pH 4-6), especially at higher NaCl concentrations. Droplet flocculation increased emulsion viscosity and decreased stability to creaming. Results are related to the influence of environmental conditions on electrostatic and other interactions between droplets.