Journal
FOOD HYDROCOLLOIDS
Volume 18, Issue 4, Pages 639-646Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2003.11.007
Keywords
soy protein isolated dextran; Maillard-type conjugated surfactant; glycerol monostearate; tween; competitive adsorption
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Competitive adsorption between the protein of a dry-heated soy protein isolate (SPI)-dextran mixture and Tween 40, glycerol monosteareate (GMS) or bovine serum albumin (BSA) in oil-water (o/w) emulsions was studied at various protein/surfactant or BSA weight ratios. Soy protein molecules of the mixture were displaced to some extent from the interface, as a result of competitive adsorption with the small-molecule surfactant or BSA. Complete displacement at weight ratios as high as 2 was not observed and, additionally, a significant proportion of the conjugate remained at the interface conferring stability to the system against creaming, with the exception of GMS. In this case, soy protein displacement is believed to lead to enhancement of protein-protein interactions, bridging flocculation, creaming of oil-droplet flocks and serum separation. (C) 2003 Elsevier Ltd. All rights reserved.
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