Ovalbumin at oil-water interfaces: Adsorption and emulsification

被引：7
|
作者：
Panjwani, Bhawna [1 ]
Gupta, Sharad [2 ]
Thareja, Prachi [1 ]
机构：
[1] Indian Inst Technol, Chem Engn, Gandhinagar, India
[2] Indian Inst Technol, Biol Engn, Gandhinagar, India
来源：
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 2018年 / 39卷 / 08期
关键词：
Emulsions; interface; ovalbumin; proteins; rheology; PROTEIN-STABILIZED EMULSIONS; DYNAMIC SURFACE-PROPERTIES; DEPLETION FLOCCULATION; SODIUM CASEINATE; OIL/WATER INTERFACE; DROPLET SIZE; XANTHAN GUM; RHEOLOGY; TENSION; KINETICS;
D O I：
10.1080/01932691.2017.1384387
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：
In this article, we study the adsorption of protein ovalbumin (OVA) at corn oil (CO), soybean oil (SBO), olive oil (OO), and water interfaces along with the emulsification of these oils in water. The dynamic interfacial tension (IFT) measurements show a reduction in IFT in the order SBO-water approximate to CO-water>OO-water, with OVA adsorption being dominated by the free diffusion of OVA at the interfaces. CO-water, OO-water, and SBO-water emulsions cream with time. The cream phase consists of jammed closed-packed oil droplets due to depletion-induced inter-droplet attractions with higher G and G (approximate to 700Pa) for emulsions with 1wt% OVA. [GRAPHICS] .
引用
收藏
页码：1126 / 1133
页数：8
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