Methylcellulose-induced stability changes in protein-based emulsions

Dipak Sarker, Monique Axelos, Yves Popineau

Research output: Contribution to journalArticle

Abstract

The emulsifying and oil-in-water stabilizing properties of methylcellulose (MeC) were investigated in bovine serum albumin (BSA)-based emulsions. The creaming stability, flocculation, surface concentration of BSA and MeC and droplet size were determined. Results obtained showed modifications of creaming rates that were related to MeC concentrations in the continuous and dispersed phases. Viscosity effects on creaming and changes in average droplet size (d43) relating to droplet coverage were identified and delineated. Studies performed on macroscopic oil–water and air–water interfaces were used to identify interfacial structuring and composition. A good agreement was found between droplet surface composition and the resistance to coalescence of emulsion droplets. Emulsions that demonstrated a more rigid-like adsorbed interfacial layer were more stable with respect to coalescence. This study involving model emulsion systems provides a new insight into the stability of industrial preparations containing mixtures of proteins and polysaccharides.
Original languageEnglish
Pages (from-to)147-160
Number of pages14
JournalColloids and Surfaces B: Biointerfaces
Volume12
Issue number3-6
DOIs
Publication statusPublished - 15 Jan 1999

Keywords

  • coalescence
  • competitive adsorption
  • rheology
  • interface
  • stability

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  • Activities

    • 1 Invited talk

    Functional Foods and Food Functionalisation.

    Dipak Sarker (Presenter)

    4 Feb 2015

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