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KMID : 1160619980030020133
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Preventive Nutrition and Food Science
1998 Volume.3 No. 2 p.133 ~ p.142
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Orthokinetic Stability of β-Lactoglubulin-Stabilized Emulsions : Effects of Protein Heat Treatment and Surfactant Addition
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Hong Soon-Taek
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Abstract
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Effects of protein heat treatment and surfactant additionoo the orthokindetic stability of β-lactoglobulin-stabilized emulsions have been investigated under turbulent flow conditions. In studies on protein-stabilized emulsions, samples which had been subjected to heat treatment(i.e. the protein solution orthe emulsion) have been found to be more prone to orthokinetic coalescene than the untreated ones. The emulsions stabilized with protein heated above the denaturation temperature(i.e. 70℃) showed the bigger initial average droplet size, which resulted in an increased orthokinetic coalescenece rate. The storage of the protein-stabilized emulsion at high temperature prior to the shearing experiment also made the emulsion less stable in the shear field. Interestingly. the addition of DATEM has been found to produce a substantial increase in orthokinetic stability of the heat-denatured protein-stabilized emulsion system, although Tween 20 is the opposite case.
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KEYWORD
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orthokinetic stability, β-lactglobulin-stabilized emulsions, protein heat treatment, surfacant
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