Adsorption kinetics and rheological interfacial properties of plant proteins at the oil-water interface.

Adsorption and rheological properties of plant proteins were determined by means of the dynamic pendant drop technique. The plant protein properties were compared with the interfacial properties of gelatin, which is well-known for its surface-active properties and is commonly used in food and health products. The results showed that alpha gliadins (wheat proteins) and pea globulins have the highest surface active properties at the oil-water interface, even higher than gelatin at the same concentration (weight/volume). After a short time of adsorption, alpha gliadin interfacial behavior is characterized by a pronounced viscoelasticity, which was confirmed with time whereas pea protein interfacial behavior became elastic after a long initial adsorption period. Finally, the behavior of gelatin is very close to the alpha gliadin behavior for the short initial adsorption period, whereas it looks like the behavior of legume seed proteins for longer times of the adsorption kinetics. This study emphasizes the importance of the choice of the proteins and the emulsification time in the encapsulation process, according to the interfacial behavior.