Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase

摘要: Oil-in-water emulsions containing 20% oil were prepared with n-tetradecane and sodium caseinate or β-lactoglobulin in the aqueous phase. The proteins had been cross-linked microbial transglutaminase prior to emulsification after emulsification. Extensive cross-linking reduced stability of coalescence strong flocculation, as determined by droplet size measurements, whereas limited improved stability. creaming milk protein stabilized was even relatively extensive this ascribed changes adsorbed layer increased viscosity continuous Cross-linking greatly Ostwald ripening aggregation presence ethanol, probably due a reduction diffusion from emulsion droplets because viscosity/elasticity hindering protein, that non-cross-linked state results collapse surface layer.