Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions

Tomas, Anne; Pâquet, D.; Courthaudon, Jean-Luc; Lorient, D.

doi:10.3168/jds.s0022-0302(94)76967-8

Cited by 58 publications

(37 citation statements)

References 7 publications

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“…As protein load did not change significantly (P > 0.05) between treatments, the fraction of total protein adsorbed at the fatewater interface increased with decreasing protein:fat ratio, as previously reported by Tomas and Paquet (1994). In the current study, between 6.07 and 11.41% of total protein was adsorbed at the fatwater interface in emulsions.…”

Section: Protein Load and Identificationsupporting

confidence: 85%

“…It has been previously shown that, as the protein:fat ratio decreases in oil-in-water systems, the amount of protein available for emulsification decreases, leading to droplet coalescence, a smaller fat surface area and larger fat globules (Floury et al, 2000). However, when aggregated droplets were dissociated using SDS in lowprotein emulsions (protein:fat ratio, w0.25), it was found that the droplet size had increased very little (Tomas & Paquet, 1994).…”

Section: Fat Globule Sizementioning

confidence: 95%

“…The optical parameters chosen were a particle and dispersant refractive index of 1.46 and 1.33, respectively, with the 3NHD presentation. Sodium dodecyl sulphate (SDS) was dispersed in emulsions as described by Tomas and Paquet (1994) to dissociate clusters of fat globules. The size distribution was obtained using polydisperse analysis, while droplet size measurements of emulsions and whole raw bovine milk were recorded as the sauter mean diameter (d 3,2 ¼ P…”

Section: Measurement Of Fat Globule Size and Specific Surface Area Ofmentioning

confidence: 99%

See 2 more Smart Citations

Effect of protein content on emulsion stability of a model infant formula

McCarthy

Kelly

O’Mahony

et al. 2012

International Dairy Journal

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Section: Protein Load and Identificationsupporting

confidence: 85%

Section: Fat Globule Sizementioning

confidence: 95%

Section: Measurement Of Fat Globule Size and Specific Surface Area Ofmentioning

confidence: 99%

See 1 more Smart Citation

Effect of protein content on emulsion stability of a model infant formula

McCarthy

Kelly

O’Mahony

et al. 2012

International Dairy Journal

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“…Protein surface coverage was calculated using a depletion method adapted from that described by Tomas et al [9]. The surface protein concentration was determined after emulsion separation using the equation shown above.…”

Section: Protein Loading At Emulsion Interfacementioning

confidence: 99%

The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate‐Stabilized Oil‐in‐Water Emulsions

Richards

Golding

Wijesundera

et al. 2010

J Americ Oil Chem Soc

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The effect of protein displacement at the interface by a secondary emulsifier on the oxidative stability of sodium caseinate-stabilized tuna oil-in-water emulsion systems was determined. Emulsions were prepared with a selection of anionic and non-ionic emulsifiers and stored at both 25 and 50°C with no added prooxidant, and at 4°C in the presence of ferrous sulfate. The progress of oxidation during storage was monitored through solid phase microextraction headspace analysis. Metal ion catalyzed oxidation was enhanced for the emulsions stabilized with an anionic emulsifier in comparison to emulsion systems stabilized with non-ionic emulsifiers and sodium caseinate alone. The increased oxidation observed for the emulsion with the anionic surfactant is due to electrostatic interactions between divalent metal ions and the negatively charged surfactant at the oil-water interface. The sodium caseinate interfacial layer had little prooxidant effect at the droplet surface, most likely due to the ability of free protein molecules in solution to sequester metal ions, which may have provided some protection against oxidative deterioration.

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“…Skim milk powder, sweet buttermilk (BM) powder, butter-derived serum phase, whey proteins, casein dispersions, phospholipids, and purified milk fat globule membrane (MFGM) suspensions have been successfully used to make emulsions (Tomas and Paquet, 1994;Elling et al, 1996;McCrae et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Phan

Meeren

et al. 2014

Journal of Dairy Science

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Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Arla Foods Ingredients Group P/S, Viby, Denmark), a material rich in milk polar lipids and proteins. The particle size distribution, viscosity, interfacial protein, and polar lipids load of oil-in-water emulsions prepared using soybean oil were examined. Pronounced droplet aggregation was observed with emulsions stabilized with whey-MFGM or with a mixture of whey-MFGM and BMP. No aggregation was observed for emulsions stabilized with BM-MFGM, Lacprodan PL-20, or a mixture of BM-MFGM and BMP. The surface protein load and polar lipids load were lowest in emulsions with BM-MFGM. The highest protein load and polar lipids load were observed for emulsions made with a mixture of whey-MFGM and BMP. The differences in composition of MFGM materials, such as in whey proteins, caseins, MFGM-specific proteins, polar lipids, minerals, and especially their possible interactions determine their emulsifying properties.

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Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions

Cited by 58 publications

References 7 publications

Effect of protein content on emulsion stability of a model infant formula

Effect of protein content on emulsion stability of a model infant formula

The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate‐Stabilized Oil‐in‐Water Emulsions

Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

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