pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin

Chung, Siew Lian; Ferrier, L.K.

doi:10.1111/j.1365-2621.1992.tb05419.x

Cited by 45 publications

(20 citation statements)

References 8 publications

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“…The EA and ES increased with phosvitin concentration, oil volume fraction and mixing time. The EA and ES of phosvitin increased with protein concentration, mixing speed and time [191]. No further increase in EA was found with concentrations above 0.5%.…”

Section: Emulsifying Properties Of Egg Proteinsmentioning

confidence: 80%

Emulsifying Properties of Proteins

Zayas

1997

Functionality of Proteins in Food

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Emulsification is the most important process in the manufacturing of many formulated foods. Food emulsions are classified as macroemulsions with droplet size of 0.2 to 50 f..lm. Emulsion represents a heterogeneous mixture of fat globules. Food emulsions can be of the oil in water (OfW) or water in oil (W/0) type. The difference between OfW and W/0 emulsions is that an OfW emulsion commonly exhibits a creamy texture, while a W/0 system has greasy textural properties.Protein emulsifying activity is the ability of the protein to participate in emulsion formation and to stabilize the newly created emulsion. The emulsifying capacity is the ability of the protein solution or suspension to emulsify oil. Emulsifying properties are useful functional characteristics which play an important role in the development of new sources of plant protein products for uses as foods. Proteins are the components that dominate in most food emulsions. A significant number of foods are emulsions, dispersions, and foams, and in these systems, proteins, in combination with lipids and carbohydrates, are important stabilizers. The review of Halling [1] on the use of food proteins as stabilizers of emulsions and foams, provides extensive references to earlier reviews and reports. Walstra [2] presented the physical and colloidal aspects of emulsification and whipping for milk and milk products.Required functional properties of proteins are affected by product utilization, for example in dairy foods, emulsifying properties are important, and milk substitutes should possess proper emulsifying capacity (EC), color, mouthfeel, flavor and solubility characteristics. In comminuted and other meats, limiting functional properties are: water holding capacity, emulsifying capacity, and emulsion stability (ES), fat binding and resistance of the functional properties to heat treatment. Comparative studies of the emulsifying properties of different proteins are difficult until all factors influencing protein emulsifying properties and methods of testing are standardized.The characteristics used to describe emulsifying properties of proteins are EC, ES, and emulsifying activity (EA). They are used to describe the emulsifying properties of proteins in food emulsion systems. EC is presented as the amount of J. F. Zayas, Functionality of Proteins in Food © Springer-Verlag Berlin Heidelberg 1997 1. Diffusion of proteins to the interface, 2. Protein adsorption at the interface, 3. Changes of protein conformation resulted from unfolding and reorientation of protein molecules. 140The first step in surface film formation is protein diffusion to the interface.During emulsification the soluble protein diffuses and concentrates at the interface. The diffusion is influenced by protein concentration, molecular size, temperature, pH, ionic strength, and solubility. Soy proteins diffuse slowly to the interface when compared to other food proteins (whey proteins and caseinates). The difference in diffusion rate is probably related to the large size of soy protein particles...

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Section: Emulsifying Properties Of Egg Proteinsmentioning

confidence: 80%

Emulsifying Properties of Proteins

Zayas

1997

Functionality of Proteins in Food

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“…Emulsion stability (ES) was determined according to the procedure described by Chung and Ferrier (1992) with the following modification. Emulsions prepared as stated above were allowed to stand for 24 h at room temperature.…”

Section: Turbidimetric Testing: Measurement Of Emulsifying Propertiesmentioning

confidence: 99%

Emulsifying characteristics of commercial canola protein–hydrocolloid systems

Uruakpa

Arntfield

2005

Food Research International

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“…It has been demonstrated that this protein has excellent emulsifying properties [13][14][15][16], which can be modulated by environmental conditions such as sodium chloride (NaCl) [17]. At the same time few articles showed that, because of its high charge density, phosvitin presents a negligible adsorption capacity at oil-water [17] and air-water interfaces [18].…”

Section: Introductionmentioning

confidence: 99%