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

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. 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. 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. Copyright © 2020 The Author(s). Published by Elsevier Inc. All rights reserved.

Citation

Emma B A Hinderink, Leonard Sagis, Karin Schroën, Claire C Berton-Carabin. Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends. Journal of colloid and interface science. 2021 Feb 01;583:704-713

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PMID: 33075603

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