Sodium Caseinate-Phospholipids Behavior in Emulsification and Its Implication to Emulsifying Properties

Teti Estiasih


This research was conducted to analyze sodium caseinate-phospholipids behaviour in emulsion  These substances were used synergistically as emulsifier in many food systems.  The implication of its behavior to  the changes of protein emulsifying properties was further studied.

Sodium caseinate-phospholipids relationship was analyzed from the changes of adsorbed protein, adsorbed phospholipids, and casein-phospholipids complexation.  The results showed that the increasing phospholipids concentration in sodium caseinate stabilized emulsion made adsorbed protein decrease and adsorbed phospholipids increase.  These indicated the displacement of caseinate by phospholipids to adsorb at oil globule interface  The more hidrophilic casein-phospholipids complex was formed and desorbed  sodium caseinate from oil globule interface.

The results of displacement and complexation were decreasing adsorbed protein, percentage of adsorbed protein, and emulsion stability index. Emulsifying activity index and interfacial area decreased up to phospholipds concentration of 1,0%, and then increased. Protein load increased up to the phospholipids concentration of 1,0% and further decreased.  These  were caused by the changes of sodium caseinate-phospholipids composi-tion at oil globule interface.


Keywords: protein emulsifying properties, displacement, compexation.

Full Text:



  • There are currently no refbacks.

Copyright (c) 2019 Teti Estiasih

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.