Isolate method, emulsification

Table X. Emulsification properties of safflower protein isolates as influenced by pH and drying method.

Solubility is a critical functional characteristic because many functional properties depend on the capacity of proteins to go into solution initially, e.g. gelation, emulsification, foam formation. Data on solubility of a protein under a variety of environmental conditions (pH, ionic strength, temperature) are useful diagnostically in providing information on prior treatment of a protein (i.e. if denaturation has occurred) and as indices of the potential applications of the protein, e.g. a protein with poor solubility is of little use in foams). Determination of solubility is the first test in evaluation of the potential functional properties of proteins and retention of solubility is a useful criterion when selecting methods for isolating and refining protein preparations (1). Several researchers have reported on the solubility of extracted microbial proteins (69,82,83,84). In many instances yeast proteins demonstrate very inferior solubility properties below pH 7.5 because of denaturation. 

An important problem in this type of analysis is the presence of a matrix, the components of which hamper analysis by falsifying the results or generally making determination impossible. Therefore, in addition to developing appropriate methods of analysis, it is necessary to remove interferents and also to isolate and enrich analytes. For this purpose, various types of extractions are applied, usually LLE and SPE, but also others such as microextraction by packed sorbant (MEPS) and ultrasound-assisted emulsification microextraction (USAEME). 

The isolation of natural surfactants, using various methods such as separation by emulsification (Acevedo et al, 1992), chromatographic methods (Ramljak et al, 1977, Acevedo et al, 1999 Borges, 2009) has been reported. In this research, a modified chromatographic procedure, based on the proposed by Ramljak in 1977, has been used to isolate natural surfactants in crude oil and thus adapt to the properties of Venezuelan extraheavy crude oil from the Orinoco oil belt, followed by structural characterization of these surfactants, especially those derived from the acid. As mentioned above these natural surfactants play an important role in the stabihty of emulsions, there is great interest in... 

Sol emulsification processes are also used for the synthesis of oxide particles of predetermined size range. The method involves aqueous emulsion droplets in immiscible organic continuous liquid phases as isolated compartments for reactions. Two main varieties of dispersions are involved in these phenomena, namely, macroemulsions in which the droplet sizes are generally several tens of micrometers and microemulsions with droplet diameters generally up to 20-30 nm. 

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