THE INTERACTION OF WATER SOLUBLE MEAT PROTEINS WITH MONOGLYCERIDE AND DIGLYCERIDE AT THE OIL-WATER INTER FACE AND ITS EFFECT ON INTERFACIAL RHEOLOGICAL PROPERTIES

Abstract

Abstract The dynamic viscoelastic properties at the corn oil-water interface of water soluble meat proteins (WSMP), and the effect of their partial replacement by blends of glyceryl monostearate and glyceryl di-stearate, have been examined at pH's 2.5, 3.5 and 9.5. In all experiments the total weight of protein plus glycerides was maintained at 1.0% (wt/wt). Viscoelasticity was enhanced when using certain ratios of protein/glycerides. The maximum effect was exerted when using 0.5% (wt/wt) WSMP with 0.5% (wt/wt) glycerides with a monoglyceride/diglyceride ratio of 3/1 at pH 3.5.Under these conditions the slowly adsorbing WSMP probably associates with the previously adsorbed glycerides. The rate of drop coalescence in emulsions prepared from the same components as those used for the interfacial rheology studies is influenced by the viscoelastic properties of the protein-glycerides films at the oil-water interface.