Spreading of oil from protein stabilised emulsions at air/water interfaces

E.P. Schokker, M.A. Bos, A.J. Kuijpers, M.E. Wijnen, P. Walstra

Research output: Contribution to journalArticleAcademicpeer-review

20 Citations (Scopus)

Abstract

Spreading of a drop of an emulsion made with milk proteins on air/water interfaces was studied. From an unheated emulsion, all oil molecules could spread onto the air/water interface, indicating that the protein layers around the oil globules in the emulsion droplet were not coherent enough to withstand the forces involved in spreading. Heat treatment (90oC) of emulsions made with whey protein concentrate (WPC) or skim milk powder reduced the spreadability, probably because polymerisation of whey protein at the oil/water interface increased the coherence of the protein layer. Heat treatment of emulsions made with WPC and monoglycerides did not reduce spreadability, presumably because the presence of the monoglycerides at the oil/water interface prevented a substantial increase of coherence of the protein layer. Heat treatment of caseinate-stabilised emulsions had no effect on the spreadability. If proteins were already present at the air/water interface, oil did not spread if the surface tension () was
Original languageEnglish
Pages (from-to)315-327
JournalColloids and Surfaces. B: Biointerfaces
Volume26
DOIs
Publication statusPublished - 2002

Keywords

  • thin viscous film
  • deep fluid layer
  • insoluble surfactant
  • water interface
  • isolate

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