Stabilization of oil-in-water emulsions by cod protein extracts

The ability of two protein fractions extracted from cod to form and stabilize oil-in-water emulsions was examined: a high salt extracted fraction (HSE protein) and a pH 3 acid extracted fraction (AE protein). Both fractions consisted of a complex mixture of different proteins, with the predominant one being myosin (200 kDa). The two protein fractions were used to prepare 5 wt % corn oil-in-water emulsions at ambient temperature (pH 3.0, 10 mM citrate-imidazole buffer). Emulsions with relatively small mean droplet diameters (d(3,2) < 1 mum) and good creaming stability (> 9 days) could be produced at protein concentrations greater than or equal to0.2 wt % for both fractions. The isoelectric point of droplets stabilized by both protein fractions was pH similar to5. The emulsions were stable to droplet flocculation and creaming at relatively low pH (less than or equal to 4) and NaCl concentrations (less than or equal to 150 mM) when stored at room temperature. In the absence of salt, the emulsions were also stable to thermal treatment (30-90 degreesC for 30 min), but in the presence of 100 mM NaCl droplet flocculation and creaming were observed in some of the emulsions, particularly those stabilized by the AE fraction. The results suggest that protein fractions extracted from cod can be used as emulsifiers to form and stabilize food emulsions.