Properties of oil/water emulsions stabilized with the soluble casein-acid polysaccharide mixtures were investigated. Compared to initial protein solutions, higher emulsifying properties of the mixtures are dehonstrated. A study is made on the influence of the properties of the mixtures for obtaining thermostable emulsions of hard consistency which could be applied in production of a great variety of foodstuffs. The present work was aimed at the study of the emulsifying properties of casein-acid polysaccharide mixtures with respect to specific technological factors.This goal was primarily dictated by a task of practical importance. In the last few years application of emulsions in a great many branches of food industry is finding an ever increasing use. At the same time it is not always SO that the emulsifying action of proteins is sufficient to obtain highly stable emulsions ; it is undesirable to use chemical emulsifyers in food emulsions. Besides, many foodstuffs are subjected to the effect of high temperatures under relatively severe conditions (up to 120-130 "0, which often results in demulsification of emulsions stabilized with proteins thus rendering the foodstuff useless. These disadvantages can be avoided in stabilization of emulsions with soluble protein-acid polysaccharide mixtures.
The character of phase transformations and composition of the phases obtained during interaction of proteins precipitating in the vicinity of the isoelectric point with dextransulfate was investigated with the aid of nephelometric measurements and chemical analysis. Clearly expressed hysteresis of the acid‐base nephelometric titration which is not observed in the presence of 7‐M of urea was revealed. Composition of the phases obtained is determined by the system prehistory. The soluble protein‐dextransulfate complexes are highly stable to precipitation and destruction under action of the low molecular salts.
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