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- W2019414967 abstract "The influence of an anionic surfactant (sodium dodecyl sulfate, SDS) on the thermal stability of emulsions stabilized by a globular protein (bovine serum albumin, BSA) was examined. 1 wt% n-hexadecane oil-in-water emulsions (0.5 wt% BSA, 100 mM NaCl, 20 mM imidizole, pH 7.0) were held isothermally at temperatures from 30 to 90 °C for 30 min. Extensive droplet flocculation was only observed in emulsions held at 90 °C, which lead to rapid creaming instability. The thermal stability of emulsions heated at 90 °C could be greatly improved by adding SDS at surfactant-to-protein molar ratios (R) greater than 5 (∼0.01 wt% SDS). On the other hand, adding surfactant (0<R<600) to the emulsions after heating could not prevent extensive droplet aggregation. Adding SDS to emulsions prior to heating may have improved their thermal stability by increasing the electrostatic repulsion between the lipid droplets or by increasing the denaturation temperature of the adsorbed proteins. These results may have important applications in the development of heat-stable emulsions." @default.
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- W2019414967 date "2003-01-01" @default.
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- W2019414967 title "Influence of sodium dodecyl sulfate on the thermal stability of bovine serum albumin stabilized oil-in-water emulsions" @default.
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- W2019414967 doi "https://doi.org/10.1016/s0268-005x(02)00041-3" @default.
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