Interfacial and oil/water emulsions characterization of potato protein isolates.

Interfacial and emulsifying properties of potato protein isolate (PPI) have been studied to evaluate its potential application to stabilize oil/water emulsions at two pH values (2 and 8). The amount, type, and solubility of proteins and the size of aggregates have been determined in aqueous dispersion. Air-water and oil-water interfacial properties (adsorption, spreading, and viscoelastic properties) have been determined as a function of concentration and pH using soluble phases of PPI. The behavior of PPI stabilized oil/water emulsions has been then analyzed by droplet size distribution measurements and interfacial concentration. PPI exhibits low solubility over a wide range of pH values, with the presence of submicrometer aggregates. The pH value exerts a negligible effect on interfacial tension (oil-water) or surface pressure (air-water) but displays very important differences in viscoelastic properties of the interfacial films formed between oil and water. In this sense, pH 8 provides a major elastic response at oil-water interfaces as compared to pH 2. In relation with this result, a much higher ability to produce fine and stable emulsions is noticed at pH 8 as compared to pH 2. Consequently, there is an evident relationship between the rheological properties of the oil-water interfacial films and the macroscopic emulsion behavior.

[1]  A. Romero,et al.  Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins , 2010 .

[2]  J. Krägel,et al.  Interfacial shear rheology , 2010 .

[3]  J. Ferri,et al.  Rheology of interfacial layers , 2010 .

[4]  Jie Chen,et al.  Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions , 2010 .

[5]  G. Phillips,et al.  Hydrocolloids with emulsifying capacity. Part 2-Adsorption properties at the n-hexadecane-Water interface , 2010 .

[6]  R. Aluko,et al.  Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours. , 2009, Journal of agricultural and food chemistry.

[7]  Jan Bárta,et al.  Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride. , 2009, Journal of agricultural and food chemistry.

[8]  R. Saurel,et al.  Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein , 2009 .

[9]  A. Romero,et al.  Influence of pH on linear viscoelasticity and droplet size distribution of highly concentrated O/W crayfish flour-based emulsions , 2009 .

[10]  Tai-Hua Mu,et al.  The amino acid composition, solubility and emulsifying properties of sweet potato protein , 2009 .

[11]  B. Egelandsdal,et al.  Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography , 2008 .

[12]  S. Gunasekaran,et al.  Some physicochemical and functional properties of alfalfa soluble leaf proteins , 2007 .

[13]  G. Moates,et al.  Effect of the interfacial layer composition on the properties of emulsion creams. , 2007, Journal of agricultural and food chemistry.

[14]  A. H. Tinay,et al.  Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate , 2007 .

[15]  P. Walstra,et al.  Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions. , 2006, Journal of agricultural and food chemistry.

[16]  N. Denkov,et al.  Effect of Thermal Treatment, Ionic Strength, and pH on the Short-Term and Long-Term Coalescence Stability of β-Lactoglobulin Emulsions , 2006 .

[17]  S. Patton,et al.  A method for isolation of milk fat globules , 1986, Lipids.

[18]  S. Desborough,et al.  Potato tuber proteins and their nutritional quality , 1975, Potato Research.

[19]  N. Denkov,et al.  Effects of electrolyte concentration and pH on the coalescence stability of beta-lactoglobulin emulsions: experiment and interpretation. , 2005, Langmuir : the ACS journal of surfaces and colloids.

[20]  M. Añón,et al.  Effect of high-pressure treatment on emulsifying properties of soybean proteins , 2005 .

[21]  M. Anton,et al.  Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface , 2003 .

[22]  P. Walstra,et al.  Formation and stability of foam made with various potato protein preparations. , 2002, Journal of agricultural and food chemistry.

[23]  T. Vliet,et al.  Interfacial rheological properties of adsorbed protein layers and surfactants: a review. , 2001, Advances in colloid and interface science.

[24]  J. Gueguen,et al.  Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties , 2000 .

[25]  C. Sánchez,et al.  Structural and morphological characteristics of β-casein monolayers at the air–water interface , 1999 .

[26]  M. Boekel,et al.  The effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis and MALDI-TOF mass spectrometry , 1999 .

[27]  G. Pesti,et al.  A comparison of nitrogen values obtained utilizing the Kjeldahl nitrogen and Dumas combustion methodologies (Leco CNS 2000) on samples typical of an animal nutrition analytical laboratory , 1998 .

[28]  H. Gruppen,et al.  The pH dependence of the structural stability of patatin. , 1998 .

[29]  E. Dickinson Properties of emulsions stabilized with milk proteins: overview of some recent developments , 1997 .

[30]  D. Dalgleish Adsorption of protein and the stability of emulsions , 1997 .

[31]  E. H. Lucassen-Reynders,et al.  Viscoelastic properties of triacylglycerol/water interfaces covered by proteins , 1996 .

[32]  W. Stiekema,et al.  Purification and characterization of the 22-kilodalton potato tuber proteins. , 1990, Plant physiology.

[33]  R. Yada,et al.  Functional Properties of Whey‐Potato Protein Composite Blends in a Model System , 1988 .

[34]  P. Sherman,et al.  Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions , 1984 .

[35]  D. Racusen Occurrence of patatin during growth and storage of potato tubers , 1983 .

[36]  D. Knorr EFFECT OF RECOVERY METHODS ON YIELD, QUALITY AND FUNCTIONAL PROPERTIES OF POTATO PROTEIN CONCENTRATES , 1980 .

[37]  N. Tolbert,et al.  A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. , 1978, Analytical biochemistry.