Formation and stability of oil-in-water emulsions made with beta-casein hydrophobic peptides.

摘要

beta-casein hydrophobic peptides are by-products from the production of nutraceutical products which use the hydrophilic parts of intact beta-casein. To determine whether the peptides can be used as functional ingredients in foods, this research studied the possibility of using them in oil-in-water emulsions.;The beta-casein peptides on their own were found not to be good emulsifiers. When used with other surfactants, the peptides seemed to destabilize the emulsions. Moreover, the peptides adsorbed at the interface in all emulsions and were not displaced by the other surfactants. A secondary layer of other surfactants may be formed surrounding the layer of adsorbed peptides; however, they were not able to prevent instability unless a very high concentration of other surfactants was used.;The formation and stability of emulsions made by the beta-casein peptides on their own and in combination with other surfactants were studied. The techniques of integrated light scattering, light microscopy and Sodium Dodecyl Sulphate Polyacrylamide Electrophoresis (SDS-PAGE) were used for the analysis.