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The heat-induced exchange of caseins and serum proteins on the interfaces of oil-in-water emulsion droplets has been studied. At temperatures above 40 o C, the proteins from whey protein isolate were capable of displacing adsorbed caseins. As the whey proteins β-lactoglobulin and α-lactalbumin adsorbed, α s1 - and β-caseins were desorbed, principally the former. The α s ...
Further studies of the details of the heat-induced displacement of caseins by whey proteins from emulsion surfaces have been made using specific purified protein fractions. It is demonstrated that the main agent for displacing caseins from an emulsion interface is β-lactoglobulin, and that α-lactalbumin simply tends to adsorb but without having the capacity to displace caseins. This behavior was illustrated...
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