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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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