Stabilization of an Emulsion by the Adsorption of Sericin at the Oil-Water Interface

Abstract

SR-TocEM, an α-tocopherol emulsion generated in the presence of sericin, was lower in emulsification but higher in heat stability than TocEM, a control emulsion prepared in the absence of sericin. After heating at 115°C for 180 min, sericin in the liquid state was degraded whereas SR-TocEM remained in an emulsion state that showed the same emulsifying degree as non-heated SR-TocEM. The adsorption of sericin at an oil-water interface, which probably caused the lower degree of emulsification, was found to improve the heat stability of SR-TocEM. (*: To whom correspondence should be addressed, E mail: [e-mail])