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Emulsifying capacity of whey proteins produced by ion-exchange chromatography

Published online by Cambridge University Press:  01 June 2009

Keith R. Langley ,
David Millard  and
E. William Evans
Keith R. Langley
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
David Millard
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
E. William Evans
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
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Summary

At pH 7·0, the emulsifying capacity (Ec) of ion-exchange fractionated whey protein powders in corn oil/water systems increased with increase in protein concentration up to 0·l% (w/v), where it was maximal. At higher concentrations Ec decreased because of packing effects of the oil droplets. At low protein concentrations Ec could be determined from linear equations involving the relative concentration of the individual proteins in the powder. The surface coverage of β-lactoglobulin on the oil was ∼ 1 mg m–2. Oil droplet size and Ec were maximal at pH 4·0–6·0, corresponding to the isoionic points of the proteins.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 2 , May 1988 , pp. 197 - 203
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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