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Formation and emulsification properties of self-assembled potato protein microgel particles under different pH conditions |
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| Authors: | Xingli Liu Li Shen Shuangli Zhao Hua Zhang |
| Affiliation: | 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 China;2. College of Food and Bioengineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 China
Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 China Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 China Contribution: Data curation (equal), ?Investigation (equal), Methodology (equal), Validation (equal);3. College of Food and Bioengineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 China Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 China Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 China Contribution: Data curation (equal), Formal analysis (equal), Methodology (equal), Resources (equal), Software (equal), Writing - original draft (equal) |
| Abstract: | This study evaluated the formation of potato protein microgel particles (PPM) formed by heating a protein solution at pH 2–8 in order to improve emulsifying potential of commercial potato protein (PP). The physicochemical properties (particle diameter, ζ-potential and contact angle), structural characteristics and emulsifying capacity of PPM were investigated. The results indicated that preparation pH of PPM had significantly influenced the emulsification properties. The PPM samples prepared near the isoelectric point of PP (pI ~ 4.5) had low ζ-potential, high particle size, lower emulsifying activity index (EAI) and emulsifying stability index (ESI). Meanwhile, compared to PP, PPM prepared at pH (pH = 2, pH = 6–8) stay away from isoelectric point had higher EAI and ESI, evidenced by the appropriate ζ-potential and contact angel. In conclusion, PPM prepared at specific pH (pH = 6) would enhance the emulsifying properties of potato protein, the findings would broaden the application of potato protein in the food industry. |
| Keywords: | Microgel particle pickering emulsion potato protein structural characteristics TSI |