Ovalbumin at oil–water interfaces: Adsorption and emulsification

In this article, we study the adsorption of protein ovalbumin (OVA) at corn oil (CO), soybean oil (SBO), olive oil (OO), and water interfaces along with the emulsification of these oils in water. The dynamic interfacial tension (IFT) measurements show a reduction in IFT in the order SBO–water ∼ CO–water > OO–water, with OVA adsorption being dominated by the free diffusion of OVA at the interfaces. CO–water, OO–water, and SBO–water emulsions cream with time. The cream phase consists of jammed closed-packed oil droplets due to depletion-induced inter-droplet attractions with higher G′ and G″ (∼700 Pa) for emulsions with 1 wt% OVA.