Chemistry Reference
In-Depth Information
1.2
1
0.8
0.6
0.4
0.2
0
0
0.5
1
1.5
2
2.5
3
3.5
Total protein concentration (%)
Figure 1 Changes in average particle diameter d
32
of emulsions made at pH 7.0 with
30 wt.% soya oil and lactoferrin (
K
),
b
-lactoglobulin (
'
) or a mixture of
lactoferrin +
b
-lactoglobulin (1:1 by weight) (
n
) as a function of protein
concentration. Each data point is the average of determinations on two separate
emulsions
100
80
60
40
20
0
0
1
2
3
-20
-40
-60
-80
-100
Protein concentration (%)
Figure 2 The
z
-potential of emulsion droplets made at pH 7.0 with 30 wt.% soya oil and
lactoferrin (
K
),
b
-lactoglobulin (
'
) or a mixture of lactoferrin +
b
-lacto-
globulin (1:1 by weight) (
n
) as a function of protein concentration
more positive with an increase in the protein concentration. The
z
-potential of
the emulsion droplets made with a mixture of lactoferrin + b-lactoglobulin was
close to zero at all protein concentrations.
At pH 7.0, the lactoferrin and b-lactoglobulin molecules carry opposite net
charges, which may result in the formation of a complex between the two
proteins via electrostatic interactions.
4
The overall net charge of both proteins
would decrease with the gradual attachment of other protein molecules. Ad-
sorption of such a complex onto the droplet surface during emulsion formation
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