Journal article
Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength
Technical University of Denmark1
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark2
National Food Institute, Technical University of Denmark3
Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics, Department of Health Technology, Technical University of Denmark4
Drug Delivery and Sensing, Department of Health Technology, Technical University of Denmark5
Department of Health Technology, Technical University of Denmark6
Universidade Federal de Viçosa7
The effect of a tryptic hydrolysis as well as the effect of ionic strength (0–0.4 M NaCl) was investigated on the oil/water interfacial properties of soluble pea protein hydrolysate (SPPH) at neutral pH and room temperature (20 ± 0.01 °C). SEC-MALS and SDS-Page analysis showed that tryptic hydrolysis created a lower molecular weight polypeptide mixture, whereas FTIR analysis and DSC thermograms demonstrated a more disordered and flexible structure.
The bulk properties of SPPH were studied in terms of hydrodynamic diameter and turbidity, where higher particle size (+ ~13 nm) and turbidity were observed at 0.4 M NaCl. Regarding the interfacial properties, the surface activity of SPPH improved by increasing ionic strength, with maximum interfacial pressure (14.28 mN/m) at 0.4 M NaCl.
Nevertheless, the addition of NaCl negatively affected the elasticity and strength of the interfacial film, where the sample without salt exhibited the highest dilatational and shear storage modulus in all the frequencies considered.
Language: | English |
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Publisher: | MDPI AG |
Year: | 2022 |
ISSN: | 25045377 |
Types: | Journal article |
DOI: | 10.3390/colloids6040076 |
ORCIDs: | Jessen, Flemming , Mohammadifar, Mohammad Amin , Ajalloueian, Fatemeh and Casanova, Federico |