THE INTERACTION OF WATER SOLUBLE MEAT PROTEINS WITH MONO-GLYCERIDE AND DIGLYCERIDE AT THE CORN OIL-WATER INTERFACE ANDITS EFFECTONTIME-DEPENDENT INTERFACIALTENSION REDUCTION.

The influence of water soluble meat protein (WSMP) /glyceryl monostearate/glyceryl distearate ratio on the time-dependent reduction of interfacial tension at the corn oil-water Interface has been investigated at pH's 2.5, 3.5 and 9.5.The total WSMP-glycerides content was kept constant at 1.0% wt/wt. Both variables had an effect, with maximum reduction in the steady state interfacial tension occurring when using 0.5% WSMP in conjunction with 0.5% glycerides (monoglyceride/diglyceride ratio 3/1) at pH 3.5.Under these conditions the WSMP and glycerides associate to form a complex at the interface. At other WSMP/glycerides ratios the interfacial film has a more heterogeneous composition,.