Flocculation of protein-stabilized oil-in-water emulsions.
The flocculation properties of oil-in-water emulsions stabilized by proteins are reviewed from the colloid science perspective. Emphasis is placed on insight from systematic studies of the stability of emulsions prepared with a milk protein ingredient as the sole emulsifying agent. The main factors considered are pH, ionic strength, calcium ion concentration, thermal processing, and the presence of cosolutes (alcohol, sugars). Contrasting dependences of the flocculation behaviour on these factors are observed for the pH-sensitive disordered caseins (alpha(s1)-casein or beta-casein) and the heat-sensitive globular proteins (especially beta-lactoglobulin). In comparing characteristic emulsion properties obtained with different proteins, we consider the relative importance of the different kinds of molecular and colloidal interactions-electrostatic, steric, hydrophobic and covalent.
Dickinson
Eric
E
School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. E.Dickinson@leeds.ac.uk
D003102:Colloids / Q000737:chemistry; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D005427:Flocculation; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry; D009821:Oils / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry*
D003102:Colloids; D045703:Emulsifying Agents; D004655:Emulsions; D008894:Milk Proteins; D009821:Oils; D011506:Proteins; D014867:Water