Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk

Constituents of egg yolk are key ingredients of many food emulsions. They contribute to create an interfacial film between oil and water, which determines largely the characteristics of the emulsions. Food emulsions prepared with yolk are made at various pHs. However, the effect of pH on the adsorption of yolk constituents and on the composition of the interfacial film is not known. The present study deals with the influence of pH (3, 6 and 9), on protein interface concentration and composition, change in interfacial tension, and oil droplet diameter, of emulsions made with yolk. Emulsions were prepared as follows: 0.5% w/v of yolk; oil volume fraction: 0.375, homogenisation rate: 20 000 rpm/2 min. pH 6 provided the best conditions to prepare emulsion with yolk. The average diameter of oil droplets was lower at pH 6 (8.5 μm) than at pH 3 (11.8 μm) and pH 9 (13.5 μm). The interfacial protein concentration was higher at pH 6 (1.7 mg m⁻²) than at pH 3 and pH 9 (0.5 mg m⁻²). At pH 6, all the proteins of yolk, except phosvitin, were adsorbed at the interface and the interfacial tension at steady-state was lower (10 mN m⁻¹) than at pH 3 (15 mN m⁻¹) and pH 9 (30 mN m⁻¹). At pH 3, proteins at the interface are mainly phosvitin, and, at pH 9, some apoproteins of LDL and HDL. The pH modulates the composition of yolk proteins at the interface, mainly by modifying the net charge of the proteins causing their repulsion or dimerisation.