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  • 标题:Influence of Emulsifier on the Competitive Adsorption of Whey Proteins in Emulsions
  • 本地全文:下载
  • 作者:Courthaudon, Jean-Luc ; Dickinson, Eric ; Matsumura, Yasuki
  • 期刊名称:Food Structure
  • 出版年度:2015
  • 卷号:10
  • 期号:2
  • 页码:1
  • 出版社:Utah State University
  • 摘要:The influence of Tween 20 (polyoxyethylene sorbitan monolaurate) on the composition of adsorbed protein films in hydrocarbon oil-in-water emulsions containing B-lactoglobulin and a-lactalbumin has been investigated at neutral pH. The kinetics of pol ymerization of adsorbed 13-lactoglobulin via sulphydryl-disulphide interchange is little affected by Tween 20. Add ing emulsifier after homogenization leads to slightly greater competitive d i splacement of protein from the interface for emul sions made with pure 8-lactoglobulin than for equivalent emulsions made with 0.-lactalbumin . For emulsions made with the two proteins in a 1 : 1 molar ratio, adding emulsifier after homogeniza t ion leads to more displacement of 8-l actoglobulin than a-lactalbumin. I n a n emulsion containing both proteins a nd Tween 20 added before homogenization at an emulsifier -toprotein molar ratio of 2:1, there i s three times as much a-lactalbumin adsorbed at the droplet surface as S-lactoglobulin. It appears that the kinetics of compe t itive protein exchange between the bulk phase and the oil-water interface is facilitated by the presence of water-soluble surfactant.
  • 关键词:Competitive adsorption; whey proteins; B-lactoglobulin; a-lactalbumin; displacement; emulsion; Tween 20; disulphide bonds; surface viscosity; surfactant
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