The Effect of Plant and Dairy Protein Blends on Acidic O/W Emulsions and Their Interfaces

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dc.contributor Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta, Elintarvike- ja ravitsemustieteiden osasto fi
dc.contributor University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Nutrition en
dc.contributor Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Avdelningen för livsmedels- och näringsvetenskaper sv
dc.contributor.author Sun, Mengqi
dc.date.issued 2020
dc.identifier.uri URN:NBN:fi:hulib-202012104930
dc.identifier.uri http://hdl.handle.net/10138/322739
dc.description.abstract To study the feasibility of replacing dairy proteins with plant proteins to stabilise emulsions, 9 emulsions were prepared at pH= 3 with sunflower oil and 1% protein solutions containing WPI, SC, PPI individual proteins and their blends (3:1, 1:1, 1:3). Changes in droplet size and zeta-potential were measured to investigate the emulsion stability. The interfacial composition, surface loads, and the protein adsorption behaviour were studied to analyse the interface. Furthermore, the dilatational rheology of the interface was studied as the interfacial properties play a critical role in emulsion stability. All proteins showed good emulsifying and stabilising abilities at pH=3, as they contributed to form emulsions with relatively small droplets (0.355-0.411µm), and prevented destabilisation for 2 weeks. Such results were related to the strong electrostatic repulsion between the droplets and the viscoelastic film formed by proteins. No synergistic or antagonistic effect was observed by using dairy and pea protein blends, indicating pea proteins could be used to partially replace the dairy proteins. A preferential adsorption of dairy proteins over pea proteins was found, with SC being the most dominating type at the interface due to the higher diffusion rate and structural flexibility. However, globular WPI and PPI formed stronger interfacial films than SC and its blend owing to the extensive intermolecular interactions. en
dc.language.iso eng
dc.publisher Helsingin yliopisto fi
dc.publisher University of Helsinki en
dc.publisher Helsingfors universitet sv
dc.subject Dairy Proteins
dc.subject Pea Proteins
dc.subject Emulsion Stability
dc.subject Interfacial Properties
dc.title The Effect of Plant and Dairy Protein Blends on Acidic O/W Emulsions and Their Interfaces en
dc.type.ontasot pro gradu -tutkielmat fi
dc.type.ontasot master's thesis en
dc.type.ontasot pro gradu-avhandlingar sv
dc.subject.discipline Food Science fi
dc.subject.discipline Food Science en
dc.subject.discipline Food Science sv
dct.identifier.urn URN:NBN:fi:hulib-202012104930

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