Stability of Model Emulsions Prepared Using Whey and Muscle Proteins
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Date
1998
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Journal ISSN
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Publisher
Wiley-v C H verlag Gmbh
Abstract
The amount of water (SW) and oil (SO) separated from model emulsions and emulsion stability (ES) of these emulsions prepared from corn oil and of fluid whey, total muscle protein (TMP), whey + TMP and sarcoplasmic protein (SP) were examined. The SW value of whey + TMP emulsions was lower (26,33%) than that of TMP (31,33%), SP (39,0%) practically the same as that of whey only. However, the SO value of whey emulsions was higher (9,40%) than that of muscle protein emulsions (0,0%). It was found that there was no oil separation in whey + TMP emulsions. Whey proteins had the lowest ES (64,6 +/- 0,96) among the proteins studied. Nevertheless, whey + TMP emulsions had the highest ES (73,67 +/- 0,58).
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Turkish CoHE Thesis Center URL
WoS Q
N/A
Scopus Q
N/A
Source
Volume
42
Issue
1
Start Page
16
End Page
18
