Interfacial and emulsifying behavior of plant-based microgels via complex coacervation

Area of Science:

• Food Science
• Materials Science
• Biotechnology

Background:

• Growing demand for sustainable protein sources drives interest in plant-based alternatives.
• Plant proteins often exhibit astringency due to poor lubrication, limiting their use in food products.
• Developing effective texturizing and lubricating agents for plant-based foods is crucial.

Purpose of the Study:

• To engineer pH-responsive microgels using deamidated β-conglycinin (D-β-CG) and chitosan oligosaccharide (COS) via liquid-liquid phase separation (LLPS).
• To investigate the impact of pH on microgel interfacial behavior, adsorption dynamics, and lubrication properties in dairy systems.
• To enhance the lubrication and oral processing of dairy products using these novel microgels.

Main Methods:

• Utilized liquid-liquid phase separation (LLPS) to create pH-responsive microgels from D-β-CG and COS.
• Analyzed microgel adsorption dynamics and interfacial structure by varying pH (3, 5, and 8).
• Evaluated the effect of microgels on friction reduction and lubrication in dairy systems.

Main Results:

• pH significantly modulated microgel particle size and surface charge, influencing adsorption rates and interfacial properties.
• At pH 5, microgels showed restricted aggregation, leading to slower diffusion and earlier yielding.
• At pH 3 and 8, swollen microgels formed hydrated interfacial layers, providing Pickering-like stabilization and effectively reducing friction in dairy systems.

Conclusions:

• Engineered D-β-CG/COS microgels demonstrate pH-responsive interfacial behavior crucial for food applications.
• These microgels can improve lubrication and oral processing in dairy products by forming deformable, hydrated interfacial layers.
• The study offers a strategy to enhance the sensory properties and functionality of plant-based ingredients in food systems.