I am researching an O/W emulsion, which is obtained from fractionated black soldier fly larvae. The emulsion is very stable and I know it contains protein, so I hypothesize that the proteins stabilize the emulsion structure. On the other hand, the emulsion could also be stabilized by phospholipids. Is there a way for me to identify the surfactant?
That's a fun question. The kind that I like... 1) See the effect on the stability of any proteases that you can get your hands on. 2) Wash your emulsion by diluting with water and centrifuging, then dry it in an oven and do a phosphorus assay on the dry residue. I'll be interested to see any other ideas that come up.
all surface active compounds (including particles - are there any) can contribute to stabilization of emulsions. If present both proteins and phospholipids will likely have a share in emulsion stabilization.
To know the various compounds contributions you need to do a mass balance. You may concentrate the droplets to a defined degree (centrifugation or membrane filtration) and compare content in aqueous phase with initial composition.
I agree with TS above, and can also refer you to a relatively easier approach for identifying the emulsion type of surfactant —volume balance value, that is, the ratio of hydrophilic group and hydrophobic group volumes in surfactant.
Article A Study of Identifying the Emulsion Type of Surfactant: Volu...
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