Stability of model emulsions prepared using whey and muscle proteins

Zorba O., Ozdemir S., Gokalp H.

NAHRUNG-FOOD, vol.42, no.1, pp.16-18, 1998 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42 Issue: 1
  • Publication Date: 1998
  • Journal Name: NAHRUNG-FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.16-18
  • Van Yüzüncü Yıl University Affiliated: No


The amount of water (SW) and oil (SO) separated from model emulsions and emulsion stability (ES) of these emulsions prepared from corn oil and of fluid whey, total muscle protein (TMP), whey + TMP and sarcoplasmic protein (SP) were examined. The SW value of whey + TMP emulsions was lower (26,33%) than that of TMP (31,33%), SP (39,0%) practically the same as that of whey only. However, the SO value of whey emulsions was higher (9,40%) than that of muscle protein emulsions (0,0%). It was found that there was no oil separation in whey + TMP emulsions. Whey proteins had the lowest ES (64,6 +/- 0,96) among the proteins studied. Nevertheless, whey + TMP emulsions had the highest ES (73,67 +/- 0,58).