Colloidal destabilisation mechanisms in protein-stabilised emulsions

被引：72
作者：
van Aken, GA
Blijdenstein, TBJ
Hotrum, NE
机构：
[1] Wageningen Ctr Food Sci, NL-6700 AN Wageningen, Netherlands
[2] NIZO Food Res, NL-6710 BA Ede, Netherlands
[3] Wageningen Univ, Food Phys Lab, Dept Agrotechnol & Food Sci, NL-6700 EV Wageningen, Netherlands
[4] Wageningen Univ, Lab Phys Chem & Colloid Sci, NL-6700 EK Wageningen, Netherlands
来源：
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2003年 / 8卷 / 4-5期
关键词：
proteins; emulsion stabiliser; coalescence; flocculation; thickener; foam breaker; surface rheology; food emulsion;
D O I：
10.1016/S1359-0294(03)00098-0
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Over the past decade important new insights have been gained into the functionality of proteins as emulsion and foam stabilisers. This paper reviews important new findings in the fields of emulsion stabilisation by polysaccharide thickeners, coalescence in highly concentrated and dilute aggregated emulsions and emulsion droplet-air interaction. These new findings will be discussed in terms of recent improved understanding of the surface rheological behaviour and thin film behaviour of proteins. These insights may lead to an improved use of the special properties that proteins have as emulsion stabilisers compared to other stabilisers, such as low-molecular-weight surfactants or polyelectrolytes. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：371 / 379
页数：9
相关论文
共 64 条
[31]   Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by β-lactoglobulin [J].
Kim, HJ ;
Decker, EA ;
McClements, DJ .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (24) :7131-7137
[32]   Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions [J].
Kulmyrzaev, A ;
Chanamai, R ;
McClements, DJ .
FOOD RESEARCH INTERNATIONAL, 2000, 33 (01) :15-20
[33]  
KULMYRZAEV A, 2003, IN PRESS FOOD HYDROC
[34]   PACKING OF HYDROPHOBIC ALPHA-HELICES - A STUDY AT THE AIR-WATER-INTERFACE [J].
LAVIGNE, P ;
TANCREDE, P ;
LAMARCHE, F ;
MAX, JJ .
LANGMUIR, 1992, 8 (08) :1988-1993
[35]   Progress in understanding emulsion metastability and surface forces [J].
Leal-Calderon, F ;
Poulin, P .
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 1999, 4 (03) :223-230
[36]   Competitive displacement of β-lactoglobulin from the air/water interface by sodium dodecyl sulfate [J].
Mackie, AR ;
Gunning, AP ;
Wilde, PJ ;
Morris, VJ .
LANGMUIR, 2000, 16 (21) :8176-8181
[37]   Orogenic displacement of protein from the oil/water interface [J].
Mackie, AR ;
Gunning, AP ;
Wilde, PJ ;
Morris, VJ .
LANGMUIR, 2000, 16 (05) :2242-2247
[38]  
MacRitchie F, 1998, STUD INTERF SCI, V7, P149, DOI 10.1016/S1383-7303(98)80051-3
[39]   The role of additives for the behaviour of thin emulsion films stabilized by proteins [J].
Marinova, KG ;
Gurkov, TD ;
Velev, OD ;
Ivanov, IB ;
Campbell, B ;
Borwankar, RP .
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1997, 123 :155-167
[40]   Stress-strain curves of adsorbed protein layers at the air/water interface measured with surface shear rheology [J].
Martin, A ;
Bos, M ;
Stuart, MC ;
van Vliet, T .
LANGMUIR, 2002, 18 (04) :1238-1243
1234567