摘要: Factors affecting the structure, composition and surface rheology of protein layers in oil-in-water emulsions are described. For s-lactoglobulin, direct evidence is presented for time-dependent polymerization adsorbed via sulphydryl—disulphide interchange. Addition non-ionic surfactant Tween 20 (polyoxyethylene sorbitan monolaurate) up to a 1:1 molar ratio produces dramatic reduction shear viscosity an s-lactoglobulin film, but no change interfacial behaviour. The presence influences competitive displacement pure mixed whey proteins from emulsion droplet surface. case made with + α-lactalbumin, addition emulsifier after homogenization leads more than α-lactalbumin. It appears that kinetics exchange between aqueous phase oil—water interface facilitated by surfactant. Related aspects stability discussed.
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