Your supervisor has asked you to evaluate the functional properties of a new pro

Question

Your supervisor has asked you to evaluate the functional properties of a new protein extracted from a tropical plant. At a pH of 6.0 in a model system, you found the protein to have excellent emulsification properties. However, when you incorporated the protein into a salad dressing (pH 4.5, 1.0% sodium chloride concentration), the protein was not effective as an emulsifier. Discuss why you observed difference in the emulsification ability of the protein in a model system and in the salad dressing.

Explanation / Answer

The protein which promotes the formation of a stable emulsion at pH 6.0 gets disrupted by the presence of NaCl in solution at lower pH. The stability of the emulsion and ability of the emulsifying agent refers to the ability of an emulsion to resist any change in its properties over time. Protein exists as zwitterions acts as surface active agents and promotes the formation of emulsion. The concentration of zwitterion at lower pH and presence of NaCl changes thereby changing the ability of protein to act as emulsifier.

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