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Oil-soluble Surfactants Have Little Effect on Competitive Adsorption of α-Lactalbumin and β-Lactoglobulin in Emulsions
Article first published online: 26 AUG 2006
DOI: 10.1111/j.1365-2621.1993.tb04259.x
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How to Cite
DICKINSON, E., OWUSU, R. K., TAN, S. and WILLIAMS, A. (1993), Oil-soluble Surfactants Have Little Effect on Competitive Adsorption of α-Lactalbumin and β-Lactoglobulin in Emulsions. Journal of Food Science, 58: 295–298. doi: 10.1111/j.1365-2621.1993.tb04259.x
Publication History
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 6/11/92; revised 9/10/92; accepted 9/19/92.
- Abstract
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- Cited By
Keywords:
- Lactalbumin;
- lactoglobulin;
- emulsions;
- dairy;
- adsorption
ABSTRACT
Protein surface concentrations in emulsions stabilized by α-lactalbu-min (α-la), β-lactoglobulin (β-lg) and their mixture were studied with various amounts of oil-soluble surfactant present during homogenization. Three different surfactants were considered: diethyl glycol n-dodecyl ether (C12E2), sorbitan monooleate (Span 80), and glycerol monostearate (GMS). In n-tetradecane-in-water emulsions, low con-centrations of C12 E2or Span 80 resulted in a smaller average droplet size and a greater total protein surface coverage; we found the opposite effect at high surfactant concentrations. The effect of GMS in soybean oil-in-water emulsions was slight. In emulsions containing α-la+β-Ig, separate surface coverages of the whey proteins did not differ significantly. The competitive adsorption of milk proteins in food emulsions is unlikely to be affected by surface-active impurities present in typical food oils.