Comparison of the effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions

  • Yuan Fang
  • Douglas G. Dalgleish
Article

Abstract

Soy oil-in-water emulsions, stabilized by casein, but incorporating one of three different phosphatidylcholines (PC), namely egg-PC, di-palmitoyl phosphatidylcholine (DPPC) and di-oleyl phosphatidylcholine (DOPC), have been studied by photon correlation spectroscopy, light scattering, fast protein liquid chromatography, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Egg-PC enhanced the stability of emulsions made with low casein concentration, and it competed for space with casein at the oil-water interface during the emulsification process, but no further displacement of protein was found. DPPC had little effect on emulsion stability nor did it show a detectable competition at the interface with casein during or after emulsification. DOPC, however, not only competed with casein at the interface during emulsification, it also removed casein from the interface during storage of the emulsion. The displacement of casein caused instability of the emulsions. Adding DOPC to emulsions also led to displacement of casein from the interface and caused instability of the emulsion, but the process was much slower and occurred to a smaller extent compared to emulsions prepared with DOPC. The different behavior of egg-PC, DPPC, and DOPC on the oil-water interface was in good agreement with their relative solubility in the oil phase as measured by spectrophotometry. All three lipids modified the hydrodynamic thickness of the adsorbed casein layer corresponding to their modification of the surface concentration of casein.

Key Words

Casein lecithin lipid protein interaction oil-water interface 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Graf, T., and L. Meyer, Use of Lecithin in Food,Int. Flavours Food Additives 7:218–221 (1976).Google Scholar
  2. 2.
    Szuhaj, B.F., and G.R. List,Lecithins, American Oil Chemists' Society, Champaign, 1985.Google Scholar
  3. 3.
    Courthaudon, J.L., and E. Dickinson, Competitive Adsorption of Lecithin and β-Casein in Oil-in-Water Emulsions,J. Agric. Food Chem. 39:1365–1368 (1991).CrossRefGoogle Scholar
  4. 4.
    Dickinson, E., and G. Iveson, Adsorbed Films of β-Lactoglobulin + Lecithin at the Hydrocarbon-Water and Triglyceride-Water Interface,Food Hydrocoll. 6:533–541 (1993).Google Scholar
  5. 5.
    Bergenstahl, B.A., and P.M. Claesson, Surface Forces in Emulsions, inFood Emulsions, 2nd edn., edited by K. Larsson and S.E. Friberg, Dekker, New York, 1990, pp. 41–96.Google Scholar
  6. 6.
    Nakamura, R., R. Mizutani, M. Yano, and S. Hayakawa, Enhancement of Emulsifying Properties of Protein by Sonicating with Egg-Yolk Lecithin,J. Agric Food Chem. 36:729–732 (1988).CrossRefGoogle Scholar
  7. 7.
    Muir, D.D., and A.W.M. Sweetsur, Production and Properties of In-Can Sterilised Concentrated Milk with 39% Solids: Process Optimisation,Milchwissenshaft 47:80–83 (1992).Google Scholar
  8. 8.
    Hardy-Lloyd, E.E., A.W.M. Sweetsur, I.G. West, and D.D. Muir, Preparation and Properties of Sterilized Concentrated Milk Incorporating Lecithin,Milchwissenshaft 41:470–473 (1986).Google Scholar
  9. 9.
    De Feijter, J.A., J. Benjamins, and M. Tamboer, Adsorption Displacement of Proteins by Surfactants in Oil-in-Water Emulsions,Colloids Surf. 27:243–266 (1987).Google Scholar
  10. 10.
    Dickinson, E., and S. Tanai, Protein Displacement from the Emulsion Droplet Surface by Oil-Soluble and Water-Soluble Surfactants,J. Agric. Food Chem. 40:179–183 (1992).CrossRefGoogle Scholar
  11. 11.
    Wilde, P.J., and D.C. Clark, The Competitive Displacement of β-lactoglobulin by Tween 20 from Oil-Water and Air-Water Interfaces,J. Colloid Interf. Sci. 155:48–54 (1993).CrossRefGoogle Scholar
  12. 12.
    Courthaudon, J.L., E. Dickinson, and Y. Matsumura, Competitive Adsorption of β-Lactoglobulin and Tween 20 at the Oil-Water Interface,Colloids Surf. 56:293–300 (1991).CrossRefGoogle Scholar
  13. 13.
    Heertje, I., J. Nederlof, H.A.C.M. Hendrickx, and E.H. Lucassen-Reynders, The Observation of the Displacement of Emulsifiers by Confocal Scanning Laser Microscopy,Food Structure 9:305–316 (1990).Google Scholar
  14. 14.
    Courthaudon, J.L., E. Dickinson, and W.W. Christie, Competitive Adsorption of Lecithin and β-Casein in Oil in Water Emulsions,J. Agric. Food Chem. 39:1365–1368 (1991).CrossRefGoogle Scholar
  15. 15.
    Brown, E.M., R.J. Carroll, P.E. Pfeffer, and J. Sampugna, Complex Formation in Sonicated Mixtures of β-Lactoglobulin and Phosphatidylcholine,Lipids 18:111–118 (1983).CrossRefGoogle Scholar
  16. 16.
    Brown, E.M., P.E. Pfeffer, T.F. Kumosinsky, and R. Greenberg, Accessibility and Mobility of Lysine Residues in β-Lactoglobulin,Biochemistry 27:5601–5610 (1988).CrossRefGoogle Scholar
  17. 17.
    Creamer, L.K., A Study of the Effect of Sodium Dodecyl Sulfate in Bovine β-Casein Self Association,Arch. Biochem. Biophys. 199:172–178 (1980).CrossRefGoogle Scholar
  18. 18.
    Dickinson, E., and V. Galazka, Emulsion Stabilization by Ionic and Covalent Complexes of β-Lactoglobulin with Polysaccharides,Food Hydrocoll. 5:281–296 (1991).Google Scholar
  19. 19.
    Johansson, D., and B. Bergenstahl, Lecithins in Oil-Continuous Emulsions. Fat Crystal Wetting and Interfacial Tension,J. Am. Oil Chem. Soc. 72:205–211 (1995)Google Scholar
  20. 20.
    Dalgleish, D.G., The Sizes and Conformations of the Proteins in Adsorbed Layers of Individual Caseins on Latices and in Oil-in-Water Emusions,Colloids Surf. B 1:1–8 (1993).CrossRefGoogle Scholar
  21. 21.
    Fang, Y., and D.G. Dalgleish, Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins,J. Colloid Interf. Sci. 156:329–334 (1993).CrossRefGoogle Scholar
  22. 22.
    Hunt, J.A., and D.G. Dalgleish, Adsorption Behaviour of Whey Protein Isolate and Caseinate in Soya Oil-in-Water Emulsions,Food Hydrocolloids 8:175–187 (1994).CrossRefGoogle Scholar
  23. 23.
    Fang, Y., and D.G. Dalgleish, Casein Adsorption on the Surfaces of Oil-in-Water Emulsions Modified by Lecithin,Colloids Surf. B 1:357–364 (1993).CrossRefGoogle Scholar
  24. 24.
    Chen, J.S., E. Dickinson, and G. Iveson, Interfacial Interactions, Competitive Adsorption and Emulsion Stability,Food Structure 12:135–146 (1993).Google Scholar
  25. 25.
    Fang, Y., and D.G. Dalgleish, Competitive Adsorption Between Dioleylphosphatidylcholine and Sodium Caseinate on Oil-Water Interfaces,J. Agric. Food Chem. 44:59–64 (1996).CrossRefGoogle Scholar

Copyright information

© AOCS Press 1996

Authors and Affiliations

  • Yuan Fang
    • 1
  • Douglas G. Dalgleish
    • 1
  1. 1.Department of Food ScienceUniversity of GuelphGuelphCanada

Personalised recommendations