Bridging flocculation in binary protein stabilized emulsions

被引：31

作者：

Dickinson, Eric ^{[1
]}

Flint, F. Olga ^{[1
]}

Hunt, Josephine A. ^{[1
]}

机构：

[1] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD HYDROCOLLOIDS | 1989年 / 3卷 / 05期

关键词：

D O I：

10.1016/S0268-005X(89)80013-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

High volume fraction oil-in-water emulsions (55 vol% n-tetradecane) have been prepared under standard homogenization conditions at pH 7 with two different binary protein emulsifier systems, sodium caseinate + gelatin and whey protein + gelatin. Light microscopy has shown that the state of droplet aggregation is sensitively dependent on the quantity and composition of the proteinaceous emulsifier. The behaviour is interpreted in terms of bridging flocculation caused by partial displacement of gelatin from the droplet surface by the more surface-active milk proteins.

引用

页码：389 / 397

页数：9