Abstract
The effects of phosphate residues in phosvitin on its emulsifying properties were investigated. The emulsifying properties, especially the emulsion stability, of phosvitin were much superior to those of bovine serum albumin which is an excellent emulsifier. The emulsifying activity and emulsion stability of phosvitin were greatly decreased by the partial removal of phosphate with phosphatase and by the complete removal of phosphate with alkaline treatment. In addition, the emulsifying properties were decreased by the blocking of phosphate in phosvitin with calcium ion. These results suggest that the electrostatic repulsive force of phosphate in phosvitin significantly affects its emulsifying properties.
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