Emulsifying Ability of Proteins Evaluated by Response Surface Methodology

The relation between protein concentration (0.1–5 mg/mL) and emulsification time (30–180 s) with the interfacial area stabilized by different proteins was evaluated using response surface methodology. Protein dispersions using two caseins, obtained from different sources of milk, commercial egg albumin and soy protein were prepared at pH 6.0 and pH 7.0. Emulsions were made at room temperature with a turbomixer homogenizer. Good correlation models were obtained for the dispersion absorbance with protein concentration and emulsification time. Different behaviours were observed among the proteins used. The proposed methodology was found to be adequate to evaluate differences in behaviour of proteins in flocculation, due to high protein concentration, and in overprocessing.