Foam and emulsion properties
4 important questions on Foam and emulsion properties
What is the critical protein concentration?
In which 2 ways can creaming occur and how can you distinguish the difference?
- Due to large droplets (coalescence)
- Due to larger clusters of droplets (flocculates)
- Using microscopy you can distinguish the difference.
- Adding SDS, leads to dissociation of the flocculates
- Flocculation the reason, the droplet size gets smaller
- Particle size due to coalescence not affected
How are the droplet size and the zeta-potential (charge) related?
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How are protein purity and emulsion stability related?
A protein with added polysaccharides, does not have a clear pI or a point where flocculation occurs. The stability at a low pH is the result of protein(+)-polysaccharide(-) complex that absorbs at the interface, and therefore gives steric repulsion and stability against flocculation.
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