Abstract
We investigated the preparation and characterization of protein-stabilized emulsions by microchannel (MC) emulsification. BSA, β-lactoglobulin, γ-globulin, lysozyme, soybean flour, whey protein, and egg white protein were used as emulsifiers. Stable monodispersed emulsions were prepared using BSA, β-lactoglobulin, soybean flour, and whey protein, whose particle sizes ranged from 41.0 to 44.1 μm, and whose coefficients of variation were less than 6.5%. Monodispersed emulsions could not be prepared using γ-globulin, lysozyme, and egg white protein as emulsifiers. The particle became significantly bigger and its monodispersity decreased with the increase of the dispersed-phase flux, but monodispersed emulsion was successfully prepared even when the dispersed-phase flux was increased to 30 L/(m2h). Particle formation behaviors were closely related to protein solution properties, such as interfacial tension and contact angle on a silicon plate, pH and the ionic strength of protein solution.
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