ISSN:
1435-1536
Keywords:
Proteins
;
glycerides
;
surface properties
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract The surface pressure-area relationships at the air-water interface of spread films of the milk proteinsα-casein,Β-casein,Β-lactoglobulin andα-lactalbumin have been examined in the absence and presence of glyceryl monostearate, glyceryl distearate and 1/1 mixtures of glyceryl monostearate and glyceryl distearate. The data indicated that glyceryl monostearate and glyceryl distearate associate when used alone. When the two glycerides are used in conjunction with one of the milk proteins it is this “complex” which combines with the protein, primarily through hydrophobic binding. The “complex” is probably located in the train regions of the adsorbed protein. It is not expected to influence the resistance to flocculation of oil drops in O/W emulsions stabilised by the same protein plus glyceryl monostearate and glyceryl distearate, but it should reduce the rate of drop coalescence significantly.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01451651
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