Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands.
TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Food and Biobased Research, Bornse Weilanden 9, Wageningen University and Research, 6708 WG Wageningen, the Netherlands.
Adv Colloid Interface Sci. 2022 Jul;305:102691. doi: 10.1016/j.cis.2022.102691. Epub 2022 May 4.
Protein blends are used to stabilise many traditional and emerging emulsion products, resulting in complex, non-equilibrated interfacial structures. The interface composition just after emulsification is dependent on the competitive adsorption between proteins. Over time, non-adsorbed proteins are capable of displacing the initially adsorbed ones. Such rearrangements are important to consider, since the integrity of the interfacial film could be compromised after partial displacement, which may result in the physical destabilisation of emulsions. In the present review, we critically describe various experimental techniques to assess the interfacial composition, properties and mechanisms of protein displacement. The type of information that can be obtained from the different techniques is described, from which we comment on their suitability for displacement studies. Comparative studies between model interfaces and emulsions allow for evaluating the impact of minor components and the different fluid dynamics during interface formation. We extensively discuss available mechanistic physical models that describe interfacial properties and the dynamics of complex mixed systems, with a focus on protein in-plane and bulk-interface interactions. The potential of Brownian dynamic simulations to describe the parameters that govern interfacial displacement is also addressed. This review thus provides ample information for characterising the interfacial properties over time in protein blend-stabilised emulsions, based on both experimental and modelling approaches.
蛋白质混合物被用于稳定许多传统和新兴的乳液产品，从而形成复杂的、非平衡的界面结构。乳化后立即形成的界面组成取决于蛋白质之间的竞争吸附。随着时间的推移，未吸附的蛋白质能够取代最初吸附的蛋白质。这种重排很重要，因为部分取代后界面膜的完整性可能会受到损害，这可能导致乳液的物理不稳定性。在本综述中，我们批判性地描述了各种评估蛋白质置换的界面组成、性质和机制的实验技术。描述了可以从不同技术获得的信息类型，并对其用于置换研究的适用性进行了评价。模型界面和乳液之间的比较研究允许评估次要成分和界面形成过程中不同流体动力学的影响。我们广泛讨论了可用的描述复杂混合系统界面性质和动力学的力学物理模型，重点是蛋白质的面内和体-界面相互作用。还探讨了布朗动力学模拟描述控制界面置换的参数的潜力。因此，本综述基于实验和建模方法，为在蛋白质混合物稳定的乳液中随时间变化的界面性质提供了丰富的信息。
