CONDITIONS AFFECTING EMULSIFYING PROPERTIES OF EGG-YOLK PHOSVITIN

被引：20

作者：

CHUNG, SL

FERRIER, LK

机构：

[1] The Dept of Animal & Poultry Science, Univ. of Guelph, Guelph, Ontario

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04747.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of protein concentration (0.1-2.0%), oil volume fraction (0.17-0.67), mixing speed (10,000-22,000 rpm) and mixing time (0.5-8 min) on the emulsifying properties of phosvitin and bovine serum albumin (BSA) were compared. Emulsifying activity and emulsion stability increased with protein concentration, oil volume fraction and mixing. Effects of these variables were assessed quantitatively using an empirical equation. Mixing speed had the greatest influence and protein concentration had the least influence on emulsifying activity for both phosvitin and BSA. For emulsion stability, mixing speed had the greatest influence for phosvitin; oil volume fraction had the greatest influence for BSA. Phosvitin was a better emulsifier than BSA at pH 7.

引用

页码：1259 / 1262

页数：4

共 19 条

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J].