Colloid and Polymer Science

, Volume 264, Issue 3, pp 254–259 | Cite as

The interaction of sodium caseinate with monoglyceride and diglyceride at the oil-water interface and its effect on interfacial rheological properties

  • G. Doxastakis
  • P. Sherman
Colloid Science


The viscoelasticity at a corn oil-water interface of films of sodium caseinate, and of sodium caseinate plus glyceryl monostearate (GMS) and glyceryl distearate (GDS), have been examined. Caseinate films exhibited little viscoelasticity, but in the presence of GMS and GDS significant viscoelasticity developed. The magnitude of the viscoelasticity parameters was influenced by the GMS/GDS ratio employed at any caseinate concentration. Optimum values of the parameters were obtained at a 5/2 GMS/GDS ratio. This was attributed to association of caseinate with the glycerides, which had themselves entered into some form of association prior to adsorption of caseinate.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Doxastakis G, Sherman P (1983) Paper presented at ACS, Division of Agricultural and Food Chemistry Symposium, Corfu, Greece, July 27–30, to be publishedGoogle Scholar
  2. 2.
    Biswas A, Haydon DA (1960) Proc 3rd Intern Congr Surface Activity 2:580Google Scholar
  3. 3.
    Biswas A, Haydon DA (1963) Proc Roy Soc London A271:296Google Scholar
  4. 4.
    Vernon Carter EJ, Sherman P (1981) J Dispersion Science Technology 2:399Google Scholar
  5. 5.
    Boyd J, Parkinson C, Sherman P (1972) J Coll Interf Sci 41:359Google Scholar
  6. 6.
    Kako M, Kondo S (1979) J Coll Interf Sci 69:163Google Scholar
  7. 7.
    Mulder H, Walstra P (1974) The Milk Fat Globule Common-wealth Agricultural Bureau, Farnham Royal, Bucks, EnglandGoogle Scholar
  8. 8.
    Sell HM, Olsen AG, Kremers RE (1935) Ind Eng Chem 27:1222Google Scholar
  9. 9.
    Boyd JV, Krog N, Sherman P (1976) (ed) Smith AL, in Theory and Practice of Emulsion Technology, p 122Google Scholar
  10. 10.
    Shotton E, Wibberley K, Warburton B, Davis SS, Finlay PL (1971) Rheol Acta 10:142Google Scholar
  11. 11.
    Vernon Carter EJ, Sherman P (1980) J Texture Studies 11:351Google Scholar
  12. 12.
    Creamer LK, Barry GD (1975) J Dairy Res 42:169Google Scholar
  13. 13.
    Doxastakis G, Sherman P (1984) Coll Polym Sci 262:902Google Scholar
  14. 14.
    Izmailova VN (1979) (eds) Cadenhead DA, Danielli JF, Surf and Membrane Sci 13:141Google Scholar
  15. 15.
    Rivas HJ, Sherman P (1984) Coll and Surf 11:155Google Scholar
  16. 16.
    Kiosseoglou VD, Sherman P (1983) Coll Polym Sci 261:520Google Scholar
  17. 17.
    Rahman A, Sherman P (1982) Coll Polym Sci 260:1035Google Scholar

Copyright information

© Steinkopff 1986

Authors and Affiliations

  • G. Doxastakis
    • 1
  • P. Sherman
    • 1
  1. 1.Department of Food Science, Queen Elizabeth CollegeUniversity of LondonLondonEngland

Personalised recommendations