Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature

The influence of protein concentration and order of addition relative to homogenization (before or after) on the extent of droplet flocculation in oil-in-water emulsions stabilized by a globular protein was examined using laser diffraction. n-Hexadecane (10 wt%) oil-in-water emulsions (pH 7, 150 mM NaCl) stabilized by beta-lactoglobulin (beta-Lg) were prepared by three methods: (1) 4 mg/mL beta-Lg added before homogenization; (2)10 mg/mL beta-Lg added before homogenization; (3) 4 mg/mL beta-Lg added before homogenization and 6 mg/mL beta-Lg added after homogenization. Emulsion 1 contained little nonadsorbed protein (<3%) and underwent extremely rapid and extensive droplet flocculation immediately after homogenization. Emulsion 2 contained a significant fraction of nonadsorbed beta-Lg and exhibited relatively slow droplet flocculation for some hours after homogenization. Measurements on Emulsion 3 showed that the extremely rapid particle growth observed in Emulsion 1 could be arrested by adding native beta-Lg immediately after homogenization. The extent of particle growth in the three types of emulsions was highly dependent on the time that the salt was added to the emulsions, i.e., after 0 or 24 h aging. We postulate that the observed differences are due to changes in droplet surface hydrophobicity caused by differences in the packing or conformation of adsorbed proteins. Our data suggest that history effects have a strong influence on the flocculation stability of protein-stabilized emulsions, which has important implications for the formulation and production of protein stabilized oil-in-water emulsions.