Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends
| Autor: | Leonard M.C. Sagis, Karin Schroën, Claire C. Berton-Carabin, Emma B.A. Hinderink |
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| Rok vydání: | 2021 |
| Předmět: |
Physics and Physical Chemistry of Foods
Interfacial rheology Protein-stabilized emulsions 02 engineering and technology 010402 general chemistry 01 natural sciences Biomaterials Surface tension Colloid and Surface Chemistry Adsorption Rheology Animals Surface Tension Food emulsions Food Process Engineering VLAG Plant Proteins Interfacial displacement Interfacial structure Oil-water interface Competitive adsorption Animal-plant protein mixture Chemistry Pea protein Drop (liquid) Water food and beverages 021001 nanoscience & nanotechnology 0104 chemical sciences Surfaces Coatings and Films Electronic Optical and Magnetic Materials Chemical engineering Emulsion Emulsions 0210 nano-technology Protein adsorption |
| Zdroj: | Journal of Colloid and Interface Science 583 (2021) Journal of Colloid and Interface Science, 583, 704-713 |
| ISSN: | 0021-9797 |
| DOI: | 10.1016/j.jcis.2020.09.066 |
| Popis: | Hypothesis Many traditional or emergent emulsion products contain mixtures of proteins, resulting in complex, non-equilibrated interfacial structures. It is expected that protein displacement at oil-water interfaces depends on the sequence in which proteins are introduced during emulsion preparation, and on its initial interfacial composition. Experiments We produced emulsions with whey, pea or a whey-pea protein blend and added extra protein post-emulsification. The surface load was measured indirectly via the continuous phase, or directly via the creamed phase. The interfacial composition was monitored over a three-day period using SDS-PAGE densitometry. We compared these findings with results obtained using an automated drop tensiometer with bulk-phase exchange to highlight the effect of sequential protein adsorption on interfacial tension and dilatational rheology. Findings Addition of a second protein increased the surface load; especially pea proteins adsorbed to pre-adsorbed whey proteins, leading to thick interfacial layers. The addition of whey proteins to a pea protein- or whey-pea protein blend-stabilized emulsion led to significant displacement of the pea proteins by β-lactoglobulin. We determined that protein-protein interactions were the driving force for this displacement, rather than a decrease in interfacial tension. These outcomes could be instrumental in defining new strategies for plant-animal protein hybrid products. |
| Databáze: | OpenAIRE |
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