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Explain The proteins stabilize emulsions
The proteins stabilize emulsions and contribute physical and rheological properties, like thickness, viscosity, elasticity and rigidity that determine resistance to droplet coalescence. Ionization of amino acid side chains may also take place depending on the pH and this provides electrostatic repulsive force that favors emulsion stability. This functional property is important in the formation of many common food products, such as salad dressings and sausages.
Proteins are generally poor stabilizers of water/oil (w/o) emulsion. You will be reading about emulsions in details in unit 7 of this course. This may be attributable to the predominantly hydrophobic nature of most proteins, causing the bulk of an adsorbed protein molecule to reside on the water side of interface.
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