Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends
2021
Hinderink, Emma B.A. | Sagis, Leonard | Schroën, Karin | Berton-Carabin, Claire | TiFN Food & Nutrition ; Partenaires INRAE | Wageningen University and Research [Wageningen] (WUR) | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Pepsico Inc. ; Unilever Innovation Centre Wageningen BV. ; Netherlands Organization for Scientific Research (NWO) : Topsector AgriFood ; ALWTF. 2016.001.
International audience
Mostrar más [+] Menos [-]Inglés. 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/).
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