EFFECT OF ENVIRONMENTAL FACTORS AND PRESSURISATION ON EMULSIFYING PROPERTIES OF β-LACTOGLOBULIN PREPARATION

A computerized imaging system was used for monitoring the emulsion droplet size distribution. The emulsifying properties of β-lactoglobulin preparation were observed to be affected by the environmental factors (protein concentration, pH, ionic strength) that determine the structure of the protein molecule. Generally, the d_vsvalue decreased with an increase in protein concentration and increased with a decrease in pH from 7.0 to 5.0 or an increase in the ionic strength from 20 to 100 mmol/L NaCl. Heterogenicity of emulsion and size of oil droplets in β-lg-stabilised emulsions increased with a pressure increase from 300 to 600 MPa and pressurisation time lengthening from 10 to 30 min at 300 MPa.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.