Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment
Artikel i vetenskaplig tidskrift, 2022

The 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.

Fish skin gelatin

Interfacial properties

Turbiscan Tower

Foaming properties

Pea protein

CLSM

Författare

Davide Odelli

Universidade Federal de Vicosa

Danmarks Tekniske Universitet (DTU)

Università Cattolica del Sacro Cuore

Krystalia Sarigiannidou

Danmarks Tekniske Universitet (DTU)

Alberto Soliani

Danmarks Tekniske Universitet (DTU)

Rodolphe Marie

Danmarks Tekniske Universitet (DTU)

Mohammad Amin Mohammadifar

Danmarks Tekniske Universitet (DTU)

Flemming Jessen

Danmarks Tekniske Universitet (DTU)

Giorgia Spigno

Università Cattolica del Sacro Cuore

Mar Vall-Llosera Juanola

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Antonio Fernandes de Carvalho

Universidade Federal de Vicosa

Michela Verni

Universita degli Studi di Bari Aldo Moro

Federico Casanova

Danmarks Tekniske Universitet (DTU)

Foods

23048158 (eISSN)

Vol. 11 5 659

Ämneskategorier

Fysikalisk kemi

Livsmedelsteknik

Biofysik

DOI

10.3390/foods11050659

PubMed

35267292

Mer information

Senast uppdaterat

2022-03-14