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Bulk and Interfacial Behavior of Potato Protein-Based Microgels.
Daisy Z Akgonullu1, Nicholas M O'Hagan1, Brent S Murray1
1Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
Langmuir : the ACS Journal of Surfaces and Colloids
|October 1, 2024
Summary
This study explores potato protein microgels, finding their bulk properties differ significantly from interfacial performance. Microgel size and deformability impact interfacial rheology, unlike bulk viscosity.
Area of Science:
- Food Science
- Materials Science
- Colloid and Surface Science
Background:
- Potato protein (PoP) microgels (PoPM) are engineered for specific functionalities.
- Understanding their bulk and interfacial behavior is crucial for applications.
Purpose of the Study:
- To investigate the bulk and interfacial rheological properties of potato protein microgels.
- To correlate microgel characteristics with their performance at interfaces.
Main Methods:
- Production of PoP microgels via thermal cross-linking and homogenization.
- Characterization using dynamic light scattering, atomic force microscopy, and interfacial rheology.
- Analysis of bulk rheology of PoPM dispersions and adsorbed films.
Main Results:
- PoPM dispersions exhibited higher bulk viscosity and shear thinning than native PoP.
- Interfacial rheology showed native PoP outperformed PoPM, with higher moduli.
- Microgel size and deformability were key factors influencing interfacial performance.
Conclusions:
- The production method influences PoP microgel properties, affecting their interfacial behavior.
- Limited unfolding and lateral interactions of larger PoPM at interfaces explain reduced performance.
- PoPM adsorption films showed limited changes upon heating/cooling, indicating weak inter-particle hydrogen bonding.
