Many papers suggest just dissolving 0.1% of SDS in water.
I wonder if it is not necessary to use a buffer or if the pH of the solution should be adjusted according to the protein pH of the emulsion. (Because of the pI of the protein.)
Dear Eunhee Yoo ,
Your point is ‘taken care of’ in the first step were the protein and oil are mixed, see for example:
Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food chemistry, 102(4), 1317-1327. (in Google Scholar you find a free downloadable version)
The SDS step is 'just' necesarry to perform the final measurement.
It might be a good idea to read the following excellent review as well (with some critical remarks about the EAI and ESI method(s)):
Mcclements, D. J. (2007). Critical review of techniques and methodologies for characterization of emulsion stability. Critical reviews in food science and nutrition, 47(7), 611-649.
Best regards.
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