Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions

TY - JOUR

T1 - Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions

AU - Grasberger, Katherine

AU - Sunds, Anne Vuholm

AU - Sanggaard, Kristian Wejse

AU - Hammershøj, Marianne

AU - Corredig, Milena

N1 - Publisher Copyright: © 2022 The Authors

PY - 2022/10

Y1 - 2022/10

N2 - Due to the growing interest in creating mixed plant-dairy protein emulsion-based foods, it is important to understand how to include plant-dairy protein mixes in existing and new formulations. The aim of this work was to study the dynamics occurring at the oil-water interface in systems containing mixtures of pea and whey protein isolates. By using drop tensiometry combined with bulk-phase exchange, we compared the interfacial dynamics and viscoelastic properties of plant-dairy protein interfaces formed through simultaneous or sequential adsorption. Differences in the adsorption isotherm and interfacial behaviors suggest different interfacial structures for simultaneous and sequential addition. These results were supported by changes in the interfacial composition observed in bulk emulsions. Bulk emulsions prepared with simultaneous adsorption of whey and pea protein isolate showed the lowest creaming stability. The results show how different emulsion properties can be achieved using the same protein mixtures by fine tuning their interfacial composition to reach maximum product functionality.

AB - Due to the growing interest in creating mixed plant-dairy protein emulsion-based foods, it is important to understand how to include plant-dairy protein mixes in existing and new formulations. The aim of this work was to study the dynamics occurring at the oil-water interface in systems containing mixtures of pea and whey protein isolates. By using drop tensiometry combined with bulk-phase exchange, we compared the interfacial dynamics and viscoelastic properties of plant-dairy protein interfaces formed through simultaneous or sequential adsorption. Differences in the adsorption isotherm and interfacial behaviors suggest different interfacial structures for simultaneous and sequential addition. These results were supported by changes in the interfacial composition observed in bulk emulsions. Bulk emulsions prepared with simultaneous adsorption of whey and pea protein isolate showed the lowest creaming stability. The results show how different emulsion properties can be achieved using the same protein mixtures by fine tuning their interfacial composition to reach maximum product functionality.

KW - Food emulsions

KW - Interfacial behavior

KW - Oil-water interface

KW - Pea protein

KW - Plant-dairy protein mixtures

KW - Whey protein

U2 - 10.1016/j.ifset.2022.103136

DO - 10.1016/j.ifset.2022.103136

M3 - Journal article

AN - SCOPUS:85137121651

SN - 1466-8564

VL - 81

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

M1 - 103136

ER -