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The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise

2. Interfacial tension-time behaviour of egg yolk lipoproteins at the groundnut oil-water interface

  • Colloid Science
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Abstract

Several variables influence the time dependent reduction of interfacial tension by egg yolk lipoproteins at a groundnut oil-water interface. These are pH, NaCl, methanol and temperature, and they affect the degree of micelle breakdown and subsequent molecular unfolding and rearrangement following adsorption. Diffusion to the interface is a rate controlling factor when the aqueous phase contains a very low concentration of egg yolk, but only in the early stages of adsorption. Otherwise, penetration of the interface by low density lipoproteins, breakdown of micelles and configurational changes predominate.

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Author notes

  1. V. D. Kiosseoglou & P. Sherman

    Present address: Department of Food Science, Queen Elizabeth College, University of London, London, England

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    1. V. D. Kiosseoglou
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    2. P. Sherman
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    Kiosseoglou, V.D., Sherman, P. The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise. Colloid & Polymer Sci 261, 502–507 (1983). https://doi.org/10.1007/BF01419834

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    • DOI: https://doi.org/10.1007/BF01419834

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