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Composition of Interfacial Layers in Complex Food Emulsions Before and After Aeration: Effect of Egg to Milk Protein Ratio
- Source :
- Journal of Dairy Science, Journal of Dairy Science, American Dairy Science Association, 2005
- Publication Year :
- 2005
- Publisher :
- American Dairy Science Association, 2005.
-
Abstract
- Whipped emulsions were prepared at pilot scale from fresh milk, whole egg, and other ingredients, for example, sugars and stabilizers (starch, polysaccharides). Egg content was varied: 4 recipes were studied differing in their egg to milk protein ratio (0, 0.25, 0.38, and 0.68). Protein and fat contents were kept constant by adjusting the recipes with skim-milk powder and fresh cream. Emulsions were prepared by high-pressure homogenization and whipped on a pilot plant. Particle-size distribution determined by laser-light scattering showed an extensive aggregation of fat globules in both mix and whipped emulsions, regardless of recipe. Amount of protein adsorbed at the oil-water interface and protein composition of adsorbed layer were determined after isolation of fat globules. Protein load is strongly increased by the presence of egg in formula. Values obtained for the whipped emulsions were dramatically lower than those obtained for the mix by a factor of 2 to 3. Sodium dodecyl sulfate-PAGE indicated a preferential adsorption of egg proteins over milk proteins at the oil-water interface, regardless of recipe. This phenomenon was more marked in aerated than in unaerated emulsions, showing evidence for desorption of some milk proteins during whipping. Egg proteins stabilize mainly the fat globule surface and ensure emulsion stability before whipping. Air bubble size distribution in whipped emulsions was measured after 15 d storage. When the egg to milk protein ratio is decreased to 0.25, large air cells appear in whipped emulsions during storage, indicating mousse destabilization. The present work allows linking the protein composition of adsorbed layers at the fat globule surface to mousse formula and mousse stability.
- Subjects :
- Chemical Phenomena
Food Handling
030309 nutrition & dietetics
Starch
Eggs
Sodium
Egg protein
chemistry.chemical_element
Polysaccharide
Homogenization (chemistry)
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Adsorption
[SDV.IDA.PRO]Life Sciences [q-bio]/Food engineering/domain_sdv.ida.pro
Genetics
Animals
Globules of fat
Food science
Particle Size
2. Zero hunger
chemistry.chemical_classification
0303 health sciences
Microscopy, Confocal
Chromatography
Chemistry, Physical
Chemistry
Air
Egg Proteins
04 agricultural and veterinary sciences
Milk Proteins
Lipids
040401 food science
Milk
Emulsion
Electrophoresis, Polyacrylamide Gel
Emulsions
Animal Science and Zoology
[SDV.IDA.PRO] Life Sciences [q-bio]/Food engineering/domain_sdv.ida.pro
Food Science
Subjects
Details
- ISSN :
- 00220302
- Volume :
- 88
- Database :
- OpenAIRE
- Journal :
- Journal of Dairy Science
- Accession number :
- edsair.doi.dedup.....bdc64b651bdaa94488f9e395f5381da9