Emulsifying properties of proteins

Mitchell, J.R. (1986). Foaming and emulsifying properties of proteins. In Hudson, B.J.F. (Ed.). Developments in Food Proteins 4, London Elsevier Applied Science, pp. 291-338. 

Pearce, K.N. and Kinsella, J.E. 1978. Emulsifying properties of proteins Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26 7lb-723. 

Arteaga, G.E. 1994. Assessment of protein surface hydrophobicity by spectroscopic methods and its relation to emulsifying properties of proteins. Ph.D. Thesis, University of British Columbia, Vancouver, B.C., Canada. 

A.N. Gurov, M.A. Mukhin, N.A. Larichev, N.V. Lozinskaya and V.B. Tolstoguzov, Emulsifying properties of proteins and polysaccharides, I, Methods of determination of emulsifying capacity and emulsion stability, Colloids Surfaces 6 (1983) 35-42. 

Figure 13. Solubility and emulsifying properties of proteins in peanut flour treated with proteolytic enzymes. (H) Not treated, pH 6.9 (O) trypsin, pH 7.6 (Q) bromelain, pH 4.5 (9) pepsin, pH 2.0.

The emulsifying properties of proteins have been a subject of 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. 

III. EXCELLENT EMULSIFYING PROPERTIES OF PROTEIN-POLYSACCHARIDE CONJUGATES... 

Singh, H., Fox, P.F. and Cuddigan, M. (1993) Emulsifying properties of protein fractions prepared from heated milk. Food Chem., 47, 1-6. 

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