EMULSIFYING ABILITY OF PROTEINS EVALUATED BY RESPONSE-SURFACE METHODOLOGY

The relation between protein concentration (0.1-5 mg/mL) and emulsific ation time (30-180 s) with the interfacial area stabilized by differen t proteins was evaluated using response surface methodology. Protein d ispersions using two caseins, obtained from different sources of milk, commercial egg albumin and soy protein were prepared at pH 6.0 and pH 70. Emulsions were made at room temperature with a turbomixer homogen izer: Good correlation models were obtained for the dispersion absorba nce with protein concentration and emulsification time. Different beha viours were observed among the proteins used. The proposed methodology was found to be adequate to evaluate differences in behaviour of prot eins in flocculation, due to high protein concentration, and in overpr ocessing.