Food Hydrocolloids 7 : 327-335 (1993)

Pepsin-Solubilized Elastin as a W/O Emulsifier

M. Hattori and K. Takahashi

Department ofApplied Biological Science,
Faculty of Agriculture,
Tokyo University of Agriculture and Technology
Tokyo 183, Japan

Elastin is a major protein component of elastic tissues and is thought to be a valuable dairy resource. The emulsifying properties of pepsin-solubilized elastin (PSE) were investigated so as to find the possibility of PSE utilization as a novel emulsifier. The emulsifying properties of PSE were evaluated in the light of the emulsion stability of PSE-oleic acid emulsion. PSE could stabilize for the oil/water (O/W) type and water/oil (W/O) type emulsion either. PSE was unique in that it was especially effective for stabilizing the W/O type emulsion. From the effect of environmental factors on the stability of W/O type emulsion, it was clarified that the best emulsification could be achieved when W/O type emulsification was performed at 25 degree C at pH 8 without salt with a 1 % PSE solution. PSE was thought to be valuable as a novel W/O emulsifier.