Interfacial rheological behaviour of lentil protein isolate-fenugreek gum complex

Publication date: May 2019Source: Colloid and Interface Science Communications, Volume 30Author(s): Pravin Vasant Gadkari, Natalie Longmore, Martin Reaney, Supratim GhoshAbstractThe interfacial adsorption and interfacial shear viscoelasticity of lentil protein isolate (LPI) and fenugreek gum (FG) complexes against canola oil were determined at pH 2 and 7 to understand their effectiveness as emulsifiers. The interfacial elastic moduli of LPI-FG complexes were stronger at pH 2 compared to pH 7. In contrast, the biopolymer interface at pH 7 was able to withstand higher strain before breaking compared to that at pH 2. The strain required to disrupt interfacial film was increased for LPI-FG complex at pH 2 when compared with LPI alone. The contrasting behaviour of the interface at two different pH values was explained using protein's behaviour and protein-polysacharide interactions. The presence of 25 wt% LPI in the LPI-FG complex significantly reduced the interfacial tension and increased the interfacial rigidity compared to FG alone, which showed its potential to be used as an effective emulsifier in stabilizing emulsions and foams.Graphical abstract
Source: Colloids and Interface Science Communications - Category: Nanotechnology Source Type: research