Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions

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

doi:10.1016/s0268-005x(09)80064-7

Cited by 31 publications

(11 citation statements)

References 13 publications

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“…The emulsion dilution factor was approximately 1:2000. As previously demonstrated [47], the dispersion in 1% w/w SDS solution, which was used to dissociate the non-covalently bound aggregates of fat droplets, was shown to have no effect on the size distribution of the most stable emulsions. In the present study, we compared the values of d 0.5 (volume average median diameter) obtained after dispersion of the emulsions in distilled water or SDS solution, and we used the values of fat specific surface area, SSA (m 2 ·mL -1 ) obtained after dispersion in SDS solution.…”

Section: Fat Globule Size Distributionmentioning

confidence: 63%

“…In most of the studies previously performed on protein-stabilized emulsions [6,18,22,37,47], the percentage of adsorbed proteins (P ads L ) was determined through determination of depleted proteins (serum phase obtained after one centrifugation step). In the present study, we also considered the proteins which were desorbed from the washed cream by SDS molecules (P ads SDS ).…”

Section: Analysis Of Adsorbed Proteinmentioning

confidence: 99%

“…The molecular mechanisms responsible for storage stability in model emulsions have already been studied through analysis of the droplet size distribution and protein composition of either the aqueous phase or the fat surface layer [5,6,17,19,21,28,46,47,49]. In complex emulsions [2,3,[22][23][24][25] as well as in model emulsions [13,17,21,47], competitive adsorption of proteins and emulsifiers for the oil-water interface was also reported. This molecular process has been shown to have some effects on emulsion ageing [1,8,23,40].…”

Section: Introductionmentioning

confidence: 99%

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Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins

Sourdet¹,

Relkin²,

Fosseux

et al. 2002

Lait

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-We studied three complex food emulsions which differed only by the weight ratio of casein-to-whey proteins (80:20, 60:40, 0:100). We considered the stability of the fat droplets against aggregation/coalescence, the amount of adsorbed proteins, and the protein composition of the interface. Our results indicated that coalescence was inhibited whatever the protein composition. However, aggregation between fat droplets was observed in the casein-free emulsion (0:100), where the amount of adsorbed proteins at the fat globule surface was the lowest. Quantitative SDS-PAGE experiments showed that preferential adsorption of caseins over globular proteins occurs only in the emulsion based on the intermediate (60:40) casein-to-whey protein ratio. Furthermore, the proportion of adsorbed proteins which were found in polymeric forms seemed to increase with decreasing casein-to-whey protein ratio. The fat globule stability, total fat protein load and proportion of adsorbed protein in the polymeric forms were discussed in terms of adsorption properties of milk proteins at the oil-water interface, in relation to the casein-to-whey protein ratio.Milk protein / emulsion / stability / protein adsorption / disulfide bond Résumé -Composition de la couche protéique adsorbée à la surface des globules gras dans des émulsions alimentaires complexes contenant différents rapports caséine/protéines sériques. Nous avons étudié trois émulsions alimentaires complexes qui ne diffèrent entre elles que par le rapport massique caséine/protéines sériques (80:20 ; 60:40 et 0:100). Cette étude a été réalisée en considérant la stabilité des gouttelettes lipidiques vis-à-vis de l'agrégation/coalescence, la quantité de protéines adsorbées par unité de surface de globule gras et la composition de l'interface. Nos résultats ont montré l'absence de coalescence dans les trois émulsions, et la présence d'agrégats n'a été observée que dans l'émulsion (0:100) ne contenant pas de caséine. Dans ce dernier cas, la quantité de protéines adsorbées à la surface des globules gras est la plus faible. Une étude quantitative par électro-phorèse sur gel de polyacrylamide a indiqué une adsorption préférentielle des caséines par rapport aux protéines sériques dans le cas de l'émulsion préparée à base du ratio intermédiaire (60:40) de caséine/protéines sériques. De plus, la proportion de polymères adsorbés à la surface de globules gras semble augmenter lorsque le rapport massique caséine/protéiques sériques diminue. La stabilité des émulsions, la charge protéique des globules gras et la proportion de polymères adsorbés sont discutées en fonction du rapport caséine/protéines sériques.Protéine laitière / émulsion / stabilité / adsorption des protéines / pont disulfure

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Section: Fat Globule Size Distributionmentioning

confidence: 63%

Section: Analysis Of Adsorbed Proteinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins

Sourdet¹,

Relkin²,

Fosseux

et al. 2002

Lait

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“…The heating of the cream and the subsequent rapid measurement at room temperature was performed to avoid scattering of fat crystals present in the milk fat globules (Michalski, Briard, & Michel, 2001). SDS was used since this anionic surfactant is known to deflocculate non-covalently bound aggregates of fat droplets (Le Thu et al, 2006;Tomas, Courthaudon, Paquet, & Lorient, 1994a;Tomas, Paquet, Courthaudon, & Lorient, 1994b) and to dissociate casein micelles (Le Thu et al, 2006). The sauter diameter, D 3,2 , was used to characterize and compare the particle size of the creams.…”

Section: Laser Light Scatteringmentioning

confidence: 99%

Isothermal crystallization behaviour of milk fat in bulk and emulsified state

Fredrick

Walle

Walstra

et al. 2011

International Dairy Journal

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“…The effect of emulsion dispersion in SDS solution might be postulated to be due to dissociation of non covalently bound aggregates of fat droplet that could form in emulsions based on pure whey proteins. This SDS dissociating effect of none covalently bound aggregates of fat droplets, as a function of casein-to whey protein weight ratio, was already observed from both simple emulsions [3] and complex emulsions [4]. Kelley and McClements [5] also examined the influence of an anionic surfactant SDS on the thermal stability of emulsions stabilized by a globular protein (bovine serum albumin, BSA).…”

Section: Introductionmentioning

confidence: 96%

Evaluation of the Influence of a Varying Molar Ratio of Sodium Dodecyl Sulfate to Whey Protein Isolate on the Stability of the Whey Protein Emulsions

Thu¹

2018

JST

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In combination with the Lumifuge centrifugation and Zeta potential apparatuses, the influence of a varying molar ratio of Sodium Dodecyl Sulfate (SDS) to Whey Protein Isolate (WPI) on the stability of the whey protein emulsions at pH 4 and pH 5.5 is observed. Two whey protein stabilized emulsions were prepared by homogenizing 20 wt. % soybean oil and 80 wt. % whey protein solutions (0.5 wt.% whey protein in buffer, pH 4 and pH 5.5) at room temperature.By observation, the droplets are weakly flocculated at a ratio of SDS to whey protein of 256. This shows that there is a strong electrostatic repulsion between the emulsion droplets if much surfactant is adsorbed to the protein molecules, which prevents them from aggregating. The magnitude of the measured zeta potentials explained the stability of the emulsion at pH 4 as well as the emulsion at pH 5.5 is ensured at SDS to whey protein ratio equal to 256. The results of the transmission profile by Lumifuge separation analyzer at different time and at 3000 rpm (1200 g) elucidated that the stability of the whey protein emulsion at pH 4 and 5.5 is obtained upon dilution with SDS-WPI ratio of 256.

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Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions

Cited by 31 publications

References 13 publications

Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins

Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins

Isothermal crystallization behaviour of milk fat in bulk and emulsified state

Evaluation of the Influence of a Varying Molar Ratio of Sodium Dodecyl Sulfate to Whey Protein Isolate on the Stability of the Whey Protein Emulsions

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