PROTEINS AS EMULSIFIERS - METHODS FOR ASSESSING THE ROLE

被引：16

作者：

CANTE, CJ ^{[1
]}

FRANZEN, RW ^{[1
]}

SALEEB, FZ ^{[1
]}

机构：

[1] GEN FOODS CORP, TARRYTOWN, NY 10591 USA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1979年 / 56卷 / 01期

关键词：

D O I：

10.1007/BF02671787

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this review is to present a variety of surface and colloid chemical methodologies, in brief, with which one may study the role of proteins as emulsifiers and co-emulsifiers. The techniques range from microtechniques aimed at single interfaces (film balance) and double interfaces (tensiolaminometry) to macrotechniques aimed at the gross emulsion (microcalorimetry, electrophoresis, pulsed, nuclear magnetic resonance, microwaves). Equipment, procedures, typical results, and interpretation of the data are reviewed. Some results with commercially available proteinaceous materials are presented. A link between emulsion formation and stability theory, experimental methods, and food applications is made through the examples of a salad dressing emulsion and a foamable emulsion. © 1979 The American Oil Chemists' Society.

引用

页码：A71 / A77

页数：7

共 46 条

[1]

ADAMSON AW, 1964, PHYSICAL CHEM SURFAC, P120

[2] INTERACTION OF SOLUBLE PROTEINS WITH PROTEIN MONOLAYERS [J].