Sodium Caseinate-Stabilized Emulsions: Factors Affecting Coverage and Composition of Surface Proteins

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 12, 1996, Pages 3807-3811

  Srinivasan, Magesh ^a   Singh, Harjinder ^a   Munro, Peter A ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Oil in water emulsions; Protein adsorption; Sodium caseinate; Surface composition

Indexed keywords

EID: 0000504780     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960135h     Document Type: Article

References (21)

1. Benjamins, J.; de Feijter, J. A.; Evans, M. T. A.; Graham, D. E.; Phillips, M. C. Dynamic and static properties of proteins at the air/water interface. Faraday Discuss. Chemical Soc. 1975, 59, 218-229.
2. Castle, J.; Dickinson, E.; Murray, B. S.; Stainsby, G. Mixed protein films adsorbed at the oil-water interface. In Proteins at Interfaces: Physicochemical and Biochemical Studies; Brash, J. L., Horbett, T. A., Eds.; American Chemical Society: Washington, DC; 1987; Vol. 353, pp 118-134.
3. Dickinson, E. Emulsifying and foaming properties of proteins. Food Sci. Technol. Today 1992, 6, 152-155.
4. Dickinson, E.; Murray, B. S.; Stainsby, G. Properties of adsorbed layers in emulsions containing a mixture of caseinate and gelatin. In Food Emulsions and Foams; Dickinson, E., Ed.; Royal Society of Chemistry: London, 1987; pp 86-99.
5. Dickinson, E.; Murray, B. S; Stainsby, G. Protein adsorption at air/water and oil-water interfaces. In Advances in Food Emulsions and Foams; Dickinson, E., Stainsby, G., Eds.; Elsevier Applied Sciences: London, 1988a; pp 123-162.
6. s1-casein and β-casein in oil-in-water emulsions. Food Hydrocolloids 1988b, 2, 193-203.
7. Euston, S. E.; Singh, H.; Munro, P. A.; Dalgleish, D. G. Competitive adsorption between sodium caseinate and oil-soluble and water-soluble surfactants in food emulsions. J. Food Sci. 1995, 60, 1151-1156.
8. Fang,Y.; Dalgleish, D. G. Dimensions of the adsorbed layers in oil-in-water emulsions stabilized by caseins. J. Colloid Interface Sci. 1993, 156, 329-334.
9. Graham, D. E.; Phillips, M. C. Proteins at liquid interfaces. I. Kinetics of adsorption and surface denaturation. J. Colloid Interface Sci. 1979, 70, 403-414.
10. Hunt, J. A.; Dalgleish, D. G. Adsorption behavior of whey protein isolate and caseinate in soya oil-in-water emulsions. Food Hydrocolloids 1994, 8, 175-187.
11. Mulvihill, D. M.; Fox, P. F. Physico-chemical and functional properties of milk proteins. In Developments in Dairy Chemistry-Functional Milk Proteins; Fox, P. F., Ed.; Elsevier Applied Science: London, 1989; Vol. 4, pp 131-172.
12. Mulvihill, D. M.; Murphy, P. C. Surface active and emulsifying properties of caseins/caseinates as influenced by state of aggregation. Int. Dairy J. 1991, 1, 13-37.
13. s-/κ- or β-rich casein fractions. Food Chem. 1991, 39, 211-228.
14. Oortwijn, H.; Walstra, P. The membranes of recombined fat globules. 2. Composition. Neth. Milk Dairy J. 1979, 33, 134-154.
15. Pepper, L.; Farrell, H. M. Interactions leading to formation of casein submicelles. J. Dairy Sci. 1982, 65, 2259-2266.
16. Robson, E. W.; Dalgleish, D. G. Interfacial composition of sodium caseinate emulsions. J. Food Sci. 1987, 52, 1694-1698.
17. Singh, H.; Sharma, R.; Taylor, M. Protein-fat interactions in recombined milk. In Protein and Fat Globule Modifications by Heat Treatment, Homogenization and Other Technological Means for High Quality Dairy Products; International Dairy Federation Special Issue No. 9303; IDF: Brussels, 1993; pp 30-39.
18. Tornberg, E. Functional characterization of protein-stabilized emulsions: emulsifying behavior of proteins in a valve homogenizer. J. Sci. Food Agric. 1978, 46, 93-114.
19. Tornberg, E.; Olsson, A.; Pearson, K. The structural and interfacial properties of food proteins in relation to their function in emulsions. In Food Emulsions; Friberg, S., Ed.; Dekker: New York, 1990; pp 247-326.
20. Walstra, P. Formation of emulsions. In Encyclopedia of Emulsion Technology; Becher, P., Ed.; Dekker: New York, 1983; Vol. 1, pp 57-127.
21. Walstra, P.; Oortwijn, H. The membranes of recombined fat globules. 3. Mode of formation. Neth. Milk Dairy J. 1982, 36, 103-113.