Ulster University Logo

Oil-soluble Surfactants Have Little Effect on Competitive Adsorption of α-Lactalbumin and β-Lactoglobulin in Emulsions

Dickinson, E, Owusu, RK, Tan, Sze and Williams, A (1993) Oil-soluble Surfactants Have Little Effect on Competitive Adsorption of α-Lactalbumin and β-Lactoglobulin in Emulsions. Journal of Food Science, 58 (2). pp. 295-298. [Journal article]

[img] Audio (WMA) - Published Version
35kB

URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1993.tb04259.x/abstract

Abstract

Protein surface concentrations in emulsions stabilized by α-lactalbu-min (α-la), β-lactoglobulin (β-lg) and their mixture were studied with various amounts of oil-soluble surfactant present during homogenization. Three different surfactants were considered: diethyl glycol n-dodecyl ether (C12E2), sorbitan monooleate (Span 80), and glycerol monostearate (GMS). In n-tetradecane-in-water emulsions, low con-centrations of C12 E2or Span 80 resulted in a smaller average droplet size and a greater total protein surface coverage; we found the opposite effect at high surfactant concentrations. The effect of GMS in soybean oil-in-water emulsions was slight. In emulsions containing α-la+β-Ig, separate surface coverages of the whey proteins did not differ significantly. The competitive adsorption of milk proteins in food emulsions is unlikely to be affected by surface-active impurities present in typical food oils.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Faculty of Life and Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:24422
Deposited By: Dr Richard Owusu-Apenten
Deposited On:09 Jan 2013 11:13
Last Modified:17 Oct 2017 16:06

Repository Staff Only: item control page