The Adsorption Behavior of Proteins at an Interface as related to their Emulsifying Properties
(1979) In ACS Symposium Series 92. p.105-123- Abstract
- The emulsifying properties of proteins have been a subject concern for those dealing with functional properties of proteins. The studies so far have been restricted to two main approaches: emulsifying capacity and emulsion stability measurements. The former measures the maximum oil addition until inversion or phase separation of the emulsion occurs, whereas the latter measures the ability of the emulsion to remain unchanged. variety of empirical methods has been used, which makes it difficult to compare the results obtained by different authors. Not only methods of measurement vary, but also the way the emulsions are prepared, which strongly influences the properties of emulsions formed (1). As protein stabilized emulsions are usually very... (More)
- The emulsifying properties of proteins have been a subject concern for those dealing with functional properties of proteins. The studies so far have been restricted to two main approaches: emulsifying capacity and emulsion stability measurements. The former measures the maximum oil addition until inversion or phase separation of the emulsion occurs, whereas the latter measures the ability of the emulsion to remain unchanged. variety of empirical methods has been used, which makes it difficult to compare the results obtained by different authors. Not only methods of measurement vary, but also the way the emulsions are prepared, which strongly influences the properties of emulsions formed (1). As protein stabilized emulsions are usually very stable and the adsorption of proteins at interfaces can be considered as mainly irreversible, the emulsifying properties of the proteins during the emulsification process become increasingly important in determining the properties of the emulsion formed. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/707ed426-f0ad-44b8-a5cd-99e205c8e4ba
- author
- Tornberg, Eva LU
- organization
- publishing date
- 1979
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Functionality and Protein Structure
- series title
- ACS Symposium Series
- editor
- Pour-El
- volume
- 92
- pages
- 105 - 123
- external identifiers
-
- scopus:0018308499
- ISBN
- 9780841206151
- 9780841204782
- DOI
- 10.1021/bk-1979-0092.ch006
- language
- English
- LU publication?
- yes
- id
- 707ed426-f0ad-44b8-a5cd-99e205c8e4ba
- date added to LUP
- 2018-11-12 15:13:08
- date last changed
- 2024-01-15 06:31:37
@inproceedings{707ed426-f0ad-44b8-a5cd-99e205c8e4ba,
abstract = {{The emulsifying properties of proteins have been a subject concern for those dealing with functional properties of proteins. The studies so far have been restricted to two main approaches: emulsifying capacity and emulsion stability measurements. The former measures the maximum oil addition until inversion or phase separation of the emulsion occurs, whereas the latter measures the ability of the emulsion to remain unchanged. variety of empirical methods has been used, which makes it difficult to compare the results obtained by different authors. Not only methods of measurement vary, but also the way the emulsions are prepared, which strongly influences the properties of emulsions formed (1). As protein stabilized emulsions are usually very stable and the adsorption of proteins at interfaces can be considered as mainly irreversible, the emulsifying properties of the proteins during the emulsification process become increasingly important in determining the properties of the emulsion formed.}},
author = {{Tornberg, Eva}},
booktitle = {{Functionality and Protein Structure}},
editor = {{Pour-El}},
isbn = {{9780841206151}},
language = {{eng}},
pages = {{105--123}},
series = {{ACS Symposium Series}},
title = {{The Adsorption Behavior of Proteins at an Interface as related to their Emulsifying Properties}},
url = {{http://dx.doi.org/10.1021/bk-1979-0092.ch006}},
doi = {{10.1021/bk-1979-0092.ch006}},
volume = {{92}},
year = {{1979}},
}