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Surface and emulsifying properties of caseins

Published online by Cambridge University Press:  01 June 2009

Eric Dickinson
Eric Dickinson
Affiliation:
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, U.K.
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Summary

The properties of adsorbed films of αs1-, β- and κ-casein and sodium caseinate are compared at the planar oil–water interface, at the surface of emulsion droplets, and at the surface of polystyrene latex particles. Attention is directed towards understanding (i) the relationship between the molecular characteristics of the caseins and their surface activities and surface viscosities at the oil–water interface, (ii) the nature of competitive adsorption between the caseins (particularly αs1- and β-), and (iii) the effect of Na and Ca ion concentrations on electrophoretic mobilities and flocculation behaviour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 3: Special Issue: Proceedings of the Hannah Research Institute Casein Conference , May 1989 , pp. 471 - 477
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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