Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends

JOURNAL OF COLLOID AND INTERFACE SCIENCE

卷:583

Article

Hinderink, Emma B. A.^1,2  Sagis, Leonard³  Schroen, Karin²  Berton-Carabin, Claire C.^2,4 

[1] TiFN, POB 557, NL-6700 AN Wageningen, Netherlands

[2] Lab Food Proc Engn, Bornse Weilanden 9, NL-6708 WG Wageningen, Netherlands

[3] Lab Phys & Phys Chem Foods, Bornse Weilanden 9, NL-6708 WG Wageningen, Netherlands

[4] INRAE, UR BIA, F-44316 Nantes, France

关键词: Interfacial displacement;    Interfacial rheology;    Animal-plant protein mixture;    Interfacial structure;    Competitive adsorption;    Food emulsions;    Protein-stabilized emulsions;    Oil-water interface;   

DOI  :  10.1016/j.jcis.2020.09.066

来源: Elsevier

【 摘 要 】

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 SDSPAGE 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 proteinor whey-pea protein blend-stabilized emulsion led to significant displacement of the pea proteins by 8-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. (c) 2020 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

【 授权许可】

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