3.3.4. Effect of pH on Emulsifying Properties

Emulsification activity (EA) and stability (ES) were estimated by the method described by Miedzianka et al. [28]. Briefly, the protein suspensions with added oil were mixed using a T25 basic ULTRA-TURRAX® homogenizer (IKA-Werke GmbH & Co. KG, Staufen im Breisgau, Germany) to produce a crude emulsion for 1 min at 20,000 rpm. Then, they were centrifuged at 3000× *g* for 10 min. Emulsion stability was determined by centrifugation after heating at a temperature of 80 ◦C for 30 min.

$$\text{EA} = \text{a/b} \times 100 \text{ (\%)}$$

where a is the height of the emulsified layer in the tube and b is the height of the total contents in the tube.

$$\mathbf{ES} = \mathbf{c}/\mathbf{d} \times 100 \text{ (\%)}$$

where c is the height of emulsified layer after heating and d is the height of the total contents after heating.
