Abstract
The influence of lecithin (egg yolk phosphatidylcholine) on the properties of adsorbed films of β-lactoglobulin at the surface of emulsion droplets and at macroscopic oil—water interfaces is investigated at pH 7. The amount of protein adsorbed during formation of oil-in-water emulsions (20% wt oil, 0.4% wt protein) is substantially lower with soya oil as the dispersed phase than with n-tetradecane. Limited protein displacement from the emulsion droplet surface occurs at high values of the lecithimprotein molar ratio. Time dependent surface shear viscosities of adsorbed films of β-lactoglobulin are lower at the triglyceride—water interface than at the hydrocarbon—water interface. The presence of lecithin at a molar ratio of 100 leads to a reduction in measured surface viscosity of the aged film by about an order of magnitude.
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