Interactions between Tristearin Crystals and Proteins at the Oil–Water Interface

Ogden, Leanne G.; Rosenthal, Andrew J.

doi:10.1006/jcis.1997.4910

Cited by 28 publications

(24 citation statements)

References 23 publications

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“…Doxastakis and Sherman [43], for example, attributed the increase in viscosity of sodium caesinate films adsorbed at the corn oil-water interface with the addition of glycerides to the oil to complex formation between adsorbed glyceride and protein species. Ogden and Rosenthal [44] measured a larger increase in the interfacial viscosity of films adsorbed at the interface between oil phases containing tristearin crystals and aqueous solutions of protein, than when the aqueous phase contained low molecular weight surfactants instead. They observed that tristearin crystals adsorbed at the interface appeared to move with the interface during measurements when there was protein present and speculated that the stronger interactions between the crystals and the protein slowed fluid flow around the crystals at the interface.…”

Section: Effect Of Adding Octadecanoic Acid To the Oil Phasementioning

confidence: 98%

Effect of oil soluble surfactant in emulsions stabilised by clay particles

Whitby

Fornasiero

Ralston

2008

Journal of Colloid and Interface Science

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Section: Effect Of Adding Octadecanoic Acid To the Oil Phasementioning

confidence: 98%

Effect of oil soluble surfactant in emulsions stabilised by clay particles

Whitby

Fornasiero

Ralston

2008

Journal of Colloid and Interface Science

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“…Though the direct reason for the coagulation or viscosity increase remains unclear, it is likely that crystallization of fat in the oil droplets of the cream is responsible for such a phenomenon. This speculation is based on the previous observation that the degree of crystallization of fat during the thermal change affects the dispersion state of oil droplets as well as the distribution of emulsifiers between dispersed and continuous phases (3)(4)(5).…”

mentioning

confidence: 99%

Effects of fat crystallization on the behavior of proteins and lipids at oil droplet surfaces

Sugimoto

Mori

Mano

et al. 2001

J Americ Oil Chem Soc

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The effects of fat crystallization induced by thermal treatment on the rheological properties of creams and physical phenomena at the oil droplet surfaces were investigated. Creams A or B were prepared from commercial proprietary fats A or B (vegetable oils with different triacylglycerol composition) and aqueous solution containing proteins. Thermal treatment of the creams at the "critical temperatures" (temperatures inducing a small percentage of solid fats in the oil droplets) caused a rapid increase of solid fat contents in the following cooling process. The thermal treatment of cream B at the "critical temperature" caused an increase of viscosity of the cream and an increase of protein surface coverage during the subsequent cooling process. These results suggest that the oil droplet aggregation induced by the thermal treatment at the "critical temperature" and the subsequent cooling occurred via further adsorption of proteins. Electron spin resonance measurement demonstrated the dramatic reduction of fluidity of triacylglycerol molecules at the oil droplet surface in cream B during the cooling process after thermal treatment at temperatures below "critical." Based on these results, we speculated on the mechanism for the destabilization of thermally treated creams during the cooling process.

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“…Lecithin was found to affect the crystallisation of oil and thus have an impact on the stability of O/W emulsions [Miura et al, 2006]. The competitive adsorption of lecithin to displace proteins adsorbed at the oil/water interface may cause a change in the interactions between the proteins and fat crystals and thus affect the mechanical strength of the interfacial film [Ogden & Rosenthal, 1997], while the competitive adsorption of lecithin to displace proteins adsorbed at the surface of fat crystals may facilitate the coalescence of fat globules and thus destabilise the emulsions [Melsen & Walstra, 1989]. The adsorption of lecithin may also change the polarity of fat crystals [Johansson & Bergenståhl, 1992;Rousseau, 2000].…”

Section: Use Of Soy Lecithin In Combination With Other Additivesmentioning

confidence: 99%