The effects of variables on the properties of the emulsion prepared from a whey protein dispersion and coconut oil were studied. Adsorption of the protein on to the fat globule surface was also investigated. A stable emulsion was obtained at the protein concentrations more than 2%. The creaming stability was minimal and the viscosity was maximum at pH 5 over the range of pH 3-9. Addition of sugar ester, monostearate, and lecithin rather depressed the creaming stability. The emulsion was heat stable in the absence of salt, but became a gel on heating in the presence of CaCI, The fat globule size and the amount of protein adsorbed on to the fat globule surface were highest at pH 5. SDS-electrophoresis of the protein recovered from the surface revealed that P-lactoglobulin, immunoglobulin, and lactoferrin were selectively adsorbed at pH 7. The adsorption of or-lactalbumin markedly increased and that of p-lactoglobulin decreased with the decrease in pH to 5 or 3. The importance of electrostatic nature and conformation of the proteins in the adsorption was suggested.
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