INTERFACIAL TENSION BETWEEN AN INVERSE MICELLAR PHASE OF LIPID COMPONENTS AND AQUEOUS PROTEIN SOLUTIONS

E. Pilman Department of Food Technology, University of Lund, Box 740, Lund 7, S-220 07, Sweden

E. Tornberg Department of Food Technology, University of Lund, Box 740, Lund 7, S-220 07, Sweden

K. Larsson Department of Food Technology, University of Lund, Box 740, Lund 7, S-220 07, Sweden

ABSTRACT

The interfacial tension of an inverse micellar solution in a lipid system and water or protein solutions has been deter mined with a surface tension apparatus based on the drop-volume principle. The interfacial tension of the inverse micellar solution towards water is very low, about 1.5 mN m⁻¹. Investigated proteins, sodium caseinate, soy protein and blood plasma protein reduce the interfacial tension further, to about 1.0 mN m⁻.

Notes

Present address: Swedish Meat Research Institute, Box 504, S-244 00 Kavlinge, Sweden

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INTERFACIAL TENSION BETWEEN AN INVERSE MICELLAR PHASE OF LIPID COMPONENTS AND AQUEOUS PROTEIN SOLUTIONS

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INTERFACIAL TENSION BETWEEN AN INVERSE MICELLAR PHASE OF LIPID COMPONENTS AND AQUEOUS PROTEIN SOLUTIONS

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