Neofytos Dionysios D, Grasberger Katherine F, Holste Anders, Gregersen Sandra B, Christensen Claus H, Corredig Milena
Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.
Palsgaard A/S, Palsgaardvej 10, Juelsminde, 7130, Denmark.
Curr Res Food Sci. 2025 Jul 28;11:101158. doi: 10.1016/j.crfs.2025.101158. eCollection 2025.
The interfacial properties of model oil-water interfaces stabilized by faba bean protein isolate (FPI), whey protein isolate (WPI), and their mixtures were investigated. Two complementary techniques, microfluidics-based analysis and drop tensiometry were employed to study the impact of protein mixing on interfacial tension, adsorption kinetics, and droplet stability. A microfluidic platform was used for droplet generation and single droplet analysis, assessing the impact of protein blending on droplet size and shape eccentricity after droplet generation. Drop tensiometry complemented the microfluidics-based analysis by evaluating interfacial tension and viscoelastic properties of the various interfaces. The presence of FPI altered WPI interfaces; in mixed systems, antagonistic interactions between proteins resulted in a decreased elastic modulus and broadening of the shape eccentricity. Mixed systems resulted in smaller droplets with narrower size distributions and increased resistance to short-term coalescence with respect to emulsion droplets stabilized by FPI alone, and droplet stability increased proportionally with WPI/FPI ratio.
研究了由蚕豆分离蛋白（FPI）、乳清分离蛋白（WPI）及其混合物稳定的模型油-水界面的界面性质。采用两种互补技术，即基于微流体的分析和滴体积张力测定法，来研究蛋白质混合对界面张力、吸附动力学和液滴稳定性的影响。使用微流体平台进行液滴生成和单滴分析，评估蛋白质混合对液滴生成后液滴大小和形状偏心率的影响。滴体积张力测定法通过评估各种界面的界面张力和粘弹性性质，对基于微流体的分析进行补充。FPI的存在改变了WPI界面；在混合体系中，蛋白质之间的拮抗相互作用导致弹性模量降低和形状偏心率变宽。与仅由FPI稳定的乳液液滴相比，混合体系产生的液滴更小，尺寸分布更窄，对短期聚结的抵抗力增强，并且液滴稳定性随WPI/FPI比例成比例增加。
