Emulsifying Properties of Food Proteins: Bovine Serum Albumin

摘要

ABSTRACTEmulsifying activity (EA) of bovine serum albumin (BSA), at concentrations of 0.07 to 0.45 mM, was maximum at oil:water ratios (o:w)<2:8, in the pH range 4 to 8. At pH 8, the EA was greater than that at pH values below, i.e.,