Abstract
The effects of the colloidal properties of emulsion particles and the conformation of tryptic digests of soybean glycinin, the emulsifiers, on emulsion properties were investigated. The digests were separated into some fractions, and the properties of intact glycinin, two kinds of the best were examined. The diameter of the emulsion particles measured by spectroturbidimetry was not very different among the best emulsifiers and intact glycinin in spite of the difference in emulsifying ability; however, a new parameter, flocculation strength, which is the rigidity of the flocculated structure and is defined as the minimum detergent concentration for the dissociation of flocculation, closely and negatively related to the short term emulsion stability. The amount of adsorbed protein on the surface of the emulsion particles was also related to the long term emulsion stability. The two best emulsifiers were analyzed by gel filtration and circular dichroism. The emulsifiers contained large molecular components w...
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