+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Composition of interfacial layers in complex food emulsions before and after aeration: effect of egg to milk protein ratio



Composition of interfacial layers in complex food emulsions before and after aeration: effect of egg to milk protein ratio



Journal of Dairy Science 88(1): 30-39



Whipped emulsions were prepared at pilot scale from fresh milk, whole egg, and other ingredients, for example, sugars and stabilizers (starch, polysaccharides). Egg content was varied: 4 recipes were studied differing in their egg to milk protein ratio (0, 0.25, 0.38, and 0.68). Protein and fat contents were kept constant by adjusting the recipes with skim-milk powder and fresh cream. Emulsions were prepared by high-pressure homogenization and whipped on a pilot plant. Particle-size distribution determined by laser-light scattering showed an extensive aggregation of fat globules in both mix and whipped emulsions, regardless of recipe. Amount of protein adsorbed at the oil-water interface and protein composition of adsorbed layer were determined after isolation of fat globules. Protein load is strongly increased by the presence of egg in formula. Values obtained for the whipped emulsions were dramatically lower than those obtained for the mix by a factor of 2 to 3. Sodium dodecyl sulfate-PAGE indicated a preferential adsorption of egg proteins over milk proteins at the oil-water interface, regardless of recipe. This phenomenon was more marked in aerated than in unaerated emulsions, showing evidence for desorption of some milk proteins during whipping. Egg proteins stabilize mainly the fat globule surface and ensure emulsion stability before whipping. Air bubble size distribution in whipped emulsions was measured after 15 d storage. When the egg to milk protein ratio is decreased to 0.25, large air cells appear in whipped emulsions during storage, indicating mousse destabilization. The present work allows linking the protein composition of adsorbed layers at the fat globule surface to mousse formula and mousse stability.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 004084710

Download citation: RISBibTeXText

PMID: 15591364

DOI: 10.3168/jds.s0022-0302(05)72659-x


Related references

Ultrastructure of interfacial layers in o w type food emulsions. Abstracts of Papers American Chemical Society 199(1-2): AGFD 72, 1990

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annual Review of Food Science and Technology 9: 551-587, 2018

Rheological parameters of protein interfacial layers as a criterion of the transition from stable emulsions to microemulsions. AdvancesinColloidandInterfaceScience88(1-2):99, 2000

Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins. Lait 82(5): 567-578, 2002

Interfacial properties of milk protein-stabilized emulsions as influenced by protein concentration. Journal of Agricultural & Food Chemistry 41(8): 1187-1191, 1993

Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers. Journal of Colloid and Interface Science 295(2): 495-503, 2006

Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium. Journal of Colloid and Interface Science 378(1): 184-190, 2012

Effect of interfacial properties on the drop size distribution of high internal phase ratio emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 182(1-3): 43-56, 2001

Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions. Journal of Agricultural and Food Chemistry 46(1): 72-76, 1998

Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions. Journal of Agricultural and Food Chemistry 46(1): 72-76, 1998

Contamination of food by fluorinated surfactants “ Distribution in emulsions and impact on the interfacial protein behavior. 2008

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. Journal of Agricultural and Food Chemistry 66(17): 4458-4468, 2018

The effect of complex genotypes and individual types of polymorphic milk proteins on milk composition, nutritional quality and structure of milk protein. Selektsiya Molochnogo Skota: 214-224, 1984

Milk protein interfacial layers and the relationship to emulsion stability and rheology. Colloids and Surfaces. B Biointerfaces 20(3): 197-210, 2001

Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate. Food Chemistry 110(4): 946-952, 2008