Oil‐soluble Surfactants Have Little Effect on Competitive Adsorption of α‐Lactalbumin and β‐Lactoglobulin in Emulsions

摘要

ABSTRACTProtein surface concentrations in emulsions stabilized by α‐lactalbu‐min (α‐la), β‐lactoglobulin (β‐lg) and their mixture were studied with various amounts of oil‐soluble surfactant present during homogenization. Three different surfactants were considered: diethyl glycol n‐dodecyl ether (C12E2), sorbitan monooleate (Span 80), and glycerol monostearate (GMS). In n‐tetradecane‐in‐water emulsions, low con‐centrations of C12E2or Span 80 resulted in a smaller average droplet size and a greater total protein surface coverage; we found the opposite effect at high surfactant concentrations. The effect of GMS in soybean oil‐in‐water emulsions was slight. In emulsions containing α‐la+β‐Ig, separate surface coverages of the whey proteins did not differ significantly. The competitive adsorption of milk proteins in food emulsions is unlikely to be affected by surface‐active im