STABILITY OF MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS

The amount of water (SW) and oil (SO) separated from model emulsions a nd emulsion stability (ES) of these emulsions prepared from corn oil a nd of fluid whey, total muscle protein (TMP), whey + TMP and sarcoplas mic protein (SP) were examined. The SW value of whey + TMP emulsions w as lower (26,33%) than that of TMP (31,33%), SP (39,0%) practically th e same as that of whey only. However, the SO value of whey emulsions w as higher (9,40%) than that of muscle protein emulsions (0,0%). It was found that there was no oil separation in whey + TMP emulsions. Whey proteins had the lowest ES (64,6 +/- 0,96) among the proteins studied. Nevertheless, whey + TMP emulsions had the highest ES (73,67 +/- 0,58 ).