Aging Behavior of Quillaja Saponin – Pea Protein Interfaces
Source abstract
Abstract
Abstract This study investigated the interfacial shear rheology of mixed Quillaja saponin - pea protein systems to better understand their interactions and adsorption behaviors over time (5–720 min). The interfacial storage (Gi′) and loss (Gi″) moduli of the individual and mixed surfactants were recorded as amplitude sweeps (0.05 Hz, strain 1–100%) using a rheometer equipped with a biconical disk. Quillaja saponins formed highly viscoelastic interfaces within 5 min. Pea proteins formed less viscoelastic interfacial layers within 5–240 min, and led viscoelasticities increase greatly after 720 min of aging. This is indicative of much slower rearrangement processes compared to a rapid establishment of Quillaja saponin interfacial layers. Quillaja saponin - pea protein mixtures had lower Gi′- than Gi″-values than either of the individual. This mixed interface weakened upon aging which was suggested to be indicative of the development of particulates unable to interlink thereby decreasing the interfacial cohesion.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Proteins in Food Systems · Polysaccharides Composition and Applications · Microencapsulation and Drying Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (25)
Show source-provided references
1. Interfacial rheology of mixed layers of food proteins and surfactants10.1016/j.cocis.2013.04.002 ↗
2. Interfacial rheology of soy proteins - high methoxyl pectin films10.1016/j.foodhyd.2009.05.012 ↗
3. Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface10.1016/0141-8130(90)90031-5 ↗
4. Industrial uses and sustainable supply of Quillaja saponaria (Rosaceae) saponins10.1007/BF02866642 ↗
5. Structure of desacylsaponins obtained from the bark of Quillaja saponaria10.1016/S0031-9422(00)81518-6 ↗
6. O'Kane · 2004 · 136
7. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity10.1016/j.foodhyd.2014.01.001 ↗
8. Mixtures of saponins and beta-lactoglobulin differ from classical protein/surfactant-systems at the air-water interface10.1016/j.colsurfa.2016.07.057 ↗
9. Effect of β-casein on surface activity of Quillaja bark saponin at fluid/fluid interfaces10.1016/j.foodhyd.2012.09.010 ↗
10. Miscibility of Quillaja saponins with other co-surfactants under different pH values10.1111/1750-3841.13097 ↗
11. Short- and mid-term adsorption behaviour of Quillaja bark saponin and its mixtures with lysozyme10.1016/j.foodhyd.2010.07.007 ↗
12. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate10.1016/j.foodchem.2011.03.116 ↗
13. The role of the hydrophobic phase in the unique rheological properties of saponin adsorption layers10.1039/C4SM00406J ↗
14. Stress- and strain-controlled measurements of interfacial shear viscosity and viscoelasticity at liquid/liquid and gas/liquid interfaces10.1063/1.1614433 ↗
15. Interfacial shear rheology of protein-surfactant layers10.1016/j.cis.2008.08.010 ↗
16. Interfacial rheology of protein-surfactant mixtures10.1016/j.cocis.2009.12.004 ↗
17. Rheology of interfacial protein-polysaccharide composites
18. Proteins and emulsifiers at liquid interfaces10.1016/j.cis.2003.10.011 ↗
19. Disruption of viscoelastic β-lactoglobulin surface layers at the air-water interface by nonionic polymeric surfactants10.1021/la0485475 ↗
20. Surface rheology of saponin adsorption layers10.1021/la202860u ↗
21. Surface shear rheology of saponin adsorption layers10.1021/la302150j ↗
22. Remarkably high surface visco-elasticity of adsorption layers of triterpenoid saponins10.1039/c3sm27950b ↗
23. Interfacial and emulsifying characteristics of acid-treated pea protein10.1007/s11483-009-9125-8 ↗
24. Relationship between structure and rheological properties of mixed BSA/tween 80 adsorption layers at the air/water interface10.1016/j.foodhyd.2006.08.018 ↗
25. Thermodynamics and rheology of mixed protein - surfactant adsorption layers10.1039/b802034e ↗