Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH.

摘要: Abstract Speckled Sugar bean protein (0–4%) was used to stabilize sunflower oil in water emulsion (30% oil). To investigate the effect of other components on properties different salt concentrations (0–0.5 M) and pH (3–7) were used. For this purpose, zeta potential, droplet size, adsorbed protein, non-adsorbed viscosity, emulsifying capacity, stability creaming rate evaluated. Results showed that concentration most effective variable affected emulsions characteristics followed by protein-pH interaction as second term. Salt somehow influenced but it had no negative or rate. FTIR spectroscopy revealed fractions with higher sheet secondary structure better adsorption droplets; while, helix subunit predominant lowest capacity. At end, optimized based independent dependent variables. confirmed resistant aggregation at high ionic strength. As a result, could perform well an emulsifier values.