3.8.4. Effect of pH on Emulsifying Properties

Emulsification activity (EA) and stability (ES) were estimated by the method of Miedzianka et al. [24] with slight modifications (Equations (4) and (5)). The protein suspensions with added oil were mixed using an Ultra-turrax T-18 model homogenizer (IKA-Werke GmbH and Co. KG, Staufen, 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 the temperature of 80 ◦C for 30 min.

$$\text{EA } (\%) = \frac{\text{height of emulsionified layer in the tube}}{\text{height of the total contents in the tube}} \times 100\tag{4}$$

$$\text{Lateral of the total contents in the tube}$$

$$\text{ES } (\%) = \frac{\text{height of emulsionified layer after heating}}{\text{height of the total contexts before heating}} \times 100\tag{5}$$
