Journal article
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment
Technical University of Denmark1
University of Bari2
Nanofluidics and Bioimaging, NanoBio Light-Systems, Department of Health Technology, Technical University of Denmark3
NanoBio Light-Systems, Department of Health Technology, Technical University of Denmark4
Department of Health Technology, Technical University of Denmark5
National Food Institute, Technical University of Denmark6
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark7
Catholic University of the Sacred Heart8
Chalmers University of Technology9
Universidade Federal de Viçosa10
...and 0 moreThe interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI (MIX), in terms of ζ-potential, particle size, molecular weight, bulk viscosity and interfacial tension.
The foaming properties were then evaluated by visual analysis and by Turbiscan Tower. Confocal laser scanning microscopy (CLSM) was employed to explore the role of the proteins on the microstructure of foams. The results showed that the ultrasound treatment slightly influenced physicochemical properties of the proteins, while in general, did not significantly affect their behavior both in bulk and at the air-water interface.
In particular, PPI aggregate size was reduced (−48 nm) while their negative charges were increased (−1 mV) after the treatment. However, when the proteins were combined, higher molecular weight of aggregates, higher foam stability values (+14%) and lower interfacial tension (IFT) values (47.2 ± 0.2 mN/m) were obtained, leading us to assume that a weak interaction was developed between them.
Language: | English |
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Publisher: | MDPI |
Year: | 2022 |
Pages: | 659 |
ISSN: | 23048158 |
Types: | Journal article |
DOI: | 10.3390/foods11050659 |
ORCIDs: | 0000-0001-6589-5579 , Jessen, Flemming , 0000-0003-1636-6851 , 0000-0001-5351-701X , 0000-0001-6767-5035 , Casanova, Federico , Marie, Rodolphe and Mohammadifar, Mohammad Amin |