Influence of pH- calcium relationship on Soybean Proteins-Lecithin Interaction and Stability of Oil in Water (O/W) Emulsions

J.R. WAGNER; M.C.TOMÁS

Functional Propeties of Food Components

Research Signpost (Ed. Cecilia Lupano)

Lugar: Kerala (India); Año: 2007;

Proteins and lecithins are present in many natural and formulated foods being their interaction very important in the formation and stability of emulsions. The effect of different conditions (pH, calcium salts) on this interaction was studied evaluating the stability of oil in water emulsions (O/W 25:75 w/w). The results obtained showed a diminution of the stability in the presence of calcium for all pH values studied respect to the control system (without calcium). A differential behavior as a function of pH was recorded by creaming kinetics, presenting more stability the systems at pH 2.0 and 7.0, values not closed to the isoelectric point of the proteins assayed. The presence of calcium salts such as gluconate and lactate produced a major destabilization by creaming at the different pH conditions assayed by esteric and charge factors associated to the counter ion.