Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
- Comas, D. I.
- Wagner, Jorge Ricardo
- Tomás, Mabel Cristina
DOIAbstract
In the present work, the influence of pH on stability of oil in water O/W (25:75 w/w) emulsions prepared with soy isolates and lecithin (Lec) was studied. Emulsions were prepared using native (NSI) and denatured (DSI) soybean isolates, Lec and sunflower oil, with a protein–Lec ratio of 10:1. Dispersions of soybean proteins were adjusted to pH 2.0–6.2. Emulsions were optically characterized by droplet size distribution and using a vertical scan analyzer (Quick Scan) to determine the creaming destabilization and the corresponding kinetics involved. At pH 2, a negative effect was observed on droplet size distribution and stability of Lec emulsion. Changes in droplet size and creaming rate as a function of pH value were observed for NSI–Lec and...
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