THE INTERACTION OF WATER SOLUBLE MEAT PROTEINS WITH MONO-GLYCERIDE AND DIGLYCERIDE AT THE CORN OIL-WATER INTERFACE ANDITS EFFECTONTIME-DEPENDENT INTERFACIALTENSION REDUCTION. |
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| Authors: | Ana M. Mendoza-Martinez P. Sherman |
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| Affiliation: | Department of Food and Nutritional Sciences , King's College (University of London) Kensington Campus , Campden Hill Road, London, W8 7AH, England |
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| Abstract: | The influence of water soluble meat protein (WSMP) /glyceryl monostearate/glyceryl distearate ratio on the time-dependent reduction of interfacial tension at the corn oil-water Interface has been investigated at pH's 2.5, 3.5 and 9.5.The total WSMP-glycerides content was kept constant at 1.0% wt/wt. Both variables had an effect, with maximum reduction in the steady state interfacial tension occurring when using 0.5% WSMP in conjunction with 0.5% glycerides (monoglyceride/diglyceride ratio 3/1) at pH 3.5.Under these conditions the WSMP and glycerides associate to form a complex at the interface. At other WSMP/glycerides ratios the interfacial film has a more heterogeneous composition,. |
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