Competitive adsorption in oil-in-water emulsions containing alpha-lactalbumin and beta-lactoglobulin

被引:97
作者
Dickinson, Eric [1 ]
Rolfe, Susan E. [1 ]
Dalgleish, Douglas G. [2 ]
机构
[1] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England
[2] Hannah Res Inst, Ayr KA6 5HL, Scotland
关键词
D O I
10.1016/S0268-005X(89)80003-7
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Time-dependent changes in composition at the oil-water interface have been investigated in emulsion systems containing the whey proteins alpha-lactalbumin and beta-lactoglobulin. Exchange experiments involving analysis of the serum phase by fast protein liquid chromatography show that the ability of one whey protein to displace another previously adsorbed at the interface is slow and limited in extent, in contrast to casein exchange which was shown previously to be rapid and essentially reversible in character. Of the two whey proteins, beta-lactoglobulin is the more difficult to displace. This is confirmed by electrophoretic mobility measurements on whey protein emulsion droplets which are subsequently exposed to a solution of beta-casein. Electrophoretic mobility measurements also show that neither whey protein will displace beta-caseinfrom the emulsion droplet surface, though both will displace gelatin, albeit to a limited extent.
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页码:193 / 203
页数:11
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