THE INTERACTION OF SODIUM CASEINATE WITH MONOGLYCERIDE AND DIGLYCERIDE AT THE OIL-WATER INTERFACE IN CORN OIL-IN-WATER EMULSIONS AND ITS EFFECT ON EMULSION STABILITY

被引：25

作者：

DOXASTAKIS, G

SHERMAN, P

机构：

[1] Queen Elizabeth Coll, Dep of Food, Science, London, Engl, Queen Elizabeth Coll, Dep of Food Science, London, Engl

来源：

COLLOID AND POLYMER SCIENCE | 1984年 / 262卷 / 11期

关键词：

CHEMICAL REACTIONS - ORGANIC COMPOUNDS - Chemistry - SURFACE ACTIVE AGENTS - VEGETABLE OILS - WATER;

D O I：

10.1007/BF01452222

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 [物理化学]; 081704 [应用化学];

摘要：

The slow rate of drop coalescence at 5 degree C in concentrated corn oil-in-water emulsions stabilized with sodium caseinate, glyceryl monostearate and glyceryl distearate was deduced from changes in the drop size distribution. Both pH and the monoglyceride/diglyceride ratio influence coalescence. At any pH minimum coalescence was observed at a 5/2 monoglyceride/diglyceride ratio. This was attributed to association of caseinate with a previously formed 'complex' of monoglyceride and diglyceride, so supporting an interpretation previously proposed on the basis of rheological data for the emulsions and for films of caseinate-glycerides at the oil-water interface.

引用

页码：902 / 905

页数：4

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