Effect of environmental factors on the droplet size of o/w emulsion stabilised by beta-lactoglobulin.
The effect of environmental factors (protein concentration, pH, ionic strength) on emulsification properties of beta-lactoglobulin (beta-Lg) was analysed. The protein was obtained from phospholipoprotein-free whey 25-fold concentrated by ultrafiltration (10 kDa cut off) after precipitation of alpha-lactalbumin (alpha-La) with 6% trichloroacetic acid. The Sauter diameter D(vs) of oil droplets in the emulsion stabilised by beta-Lg was found to increase with increases in the protein concentration in the range of 0.5 to 2.0% and medium acidity in the pH range of 5.0 to 7.0. An increase in ionic strength in the range of 0 to 100 mM caused that the emulsification properties of the protein worsened as compared with control emulsion.
Leman
J
J
Chair of Food Biotechnology, University of Warmia and Mazury, 10-724 Olsztyn, Poland.
Dolgan
T
T
D002611:Cheese; D004655:Emulsions / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000302:isolation & purification / Q000502:physiology*; D008894:Milk Proteins / Q000737:chemistry*; D009994:Osmolar Concentration; D010316:Particle Size; D012995:Solubility; D014461:Ultracentrifugation / Q000379:methods; D000067816:Whey Proteins
D004655:Emulsions; D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins