Coalescence stability of alpha-lactalbumin-stabilised emulsion.
The effects of acidity (pH 5.0 to 7.0) and protein concentration (0.5 to 2.0%) on coalescence stability of o/w emulsion stabilised by alpha-lactalbumin (alpha-La), that was salted out from rennet whey with 7% NaCl at pH 2.0, were studied Irrespective of pH and alpha-La concentration, the Sauter diameter (D(vs)) of an oil droplet was found to increase on storing the emulsion for 4 h at room temperature and the conditions preventing from creaming and accelerating destabilisation of the emulsion. The effect of pH on emulsion coalescence stability was greater than that of protein concentration.
Leman
J
J
Institute of Food Biotechnology, University Of Warmia and Mazury, 10-759 Olsztyn, Poland.
Dolgań
T
T
D004305:Dose-Response Relationship, Drug; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D005079:Excipients / Q000494:pharmacology*; D005511:Food Handling / Q000379:methods; D006863:Hydrogen-Ion Concentration; D007768:Lactalbumin / Q000737:chemistry* / Q000494:pharmacology; D008894:Milk Proteins / Q000737:chemistry* / Q000494:pharmacology; D000067816:Whey Proteins
D004655:Emulsions; D005079:Excipients; D008894:Milk Proteins; D000067816:Whey Proteins; D007768:Lactalbumin