Effects of the Protein and Sugar Solution on the Solubilization of Cottonseed Oil

Abstract

In connection with the solubilization phenomenon observed in the aqueous solution of soy sauce extract, the solubilization of cottonseed oil was investigated in the model aqueous system consisting of polypeptone and saccharose. The solubilization phenomenon occurred at the similar concentrations to the micelle forming ones of polypeptone and saccharose in the aqueous solution. The solubilizate became highly viscous and stabilized with the onset of the micellization of the aqueous solution and the increase of oil content, which paralleled to the increase in turbidity of the emulsion obtained by dispersion of the solubilizate into water. The upper limit of oil content in solubilization of the above system was considered as about 84%(v/v), which was far higher than that of the system containing soy sauce extract. The transparency of the solubilizate was maximized to almost 100% by adjusting the refractive index of the solution. Although heating to 90°C and pH change did not affect the phenomenon, the oil droplets dispersed in water cohered each other below pH 4.0. These results suggested some possibilities of applying the solubilization phenomenon of fats and oils into the aqueous system in food processing.