A STUDY OF STABILITY OF O W EMULSIONS STABILIZED BY SOYBEAN AND PEA GLOBULINS/

Flotation stability of O/W emulsions, stabilized by total globulins of soybean and peas increases with an increase in protein concentration and diminishes with NaCl concentration. Stability increases significan tly as a result of long emulsion storage (24 h and 72 h) at room tempe rature, that is most likely caused by the flocculation process. Heatin g of emulsions, stabilized by soybean globulins at 100-degrees-C and 1 20-degrees-C results in an increase in their flotation stability. Emul sion heating during the first 10 min is associated with diminishing in stability to coalescence, that becomes more pronounced as protein con centration decreases. At further heating the resistance to coalescence remains unchanged apparently because of interface adsorption layers g elation.