Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions

Abstract

Formation and emulsification properties of potato protein microgel particles.

Ultra-stable liquid crystal droplets coated by sustainable plant-based materials for optical sensing of chemical and biological analytes

“…For instance, it has been reported that PoPM exhibits poor emulsifying property when the pH of the media is near their pI (4.5–5.0) while the PoPM-stabilized oil-in-water emulsions were found to be highly stable when the pH of the media is away from the pI. 27 Another report mentioned that the presence of salt enhanced the surface activity of PoP, and consequently, foamability and foam stability were altered. 56 Also, the LC droplets were found to be environment-sensitive, where a decrease in ionic strength and/or pH of the media caused a decrease in the percentage of LC droplets undergoing bipolar-to-radial transition, whilst the transition could only be obtained under specific pH and ionic strength conditions.…”

“…have prepared potato protein microgels (PoPM) by uncontrolled denaturation of the potato protein (PoP) and used them as Pickering stabilizers for corn oil-in-water emulsions. 27 However, there is currently a lack of in-depth understanding on the stabilization and mechanism of dynamic response in the LC droplets when stabilized by plant-based materials.…”

“…[24][25][26] Liu et al have prepared potato protein microgels (PoPM) by uncontrolled denaturation of the PoP and used them as Pickering stabilizers for corn oil-in-water emulsions. 27 However, there is currently a lack of in-depth understanding on the stabilization and mechanism of dynamic response in the LC droplets when stabilized by plant-based materials. Whether the selfaggregating nature of PoP 28 influences the interfacial properties at the LC-water interface remains unknown.…”

Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties

“…The pH adjustment to various levels might cause denatured WPI molecules to undergo different aggregation modes, and formation of various nanogel particles. The higher negative charge on the protein surface at pH 6 might lead to the anisotropic growth of gel nanoparticles ( Liu et al, 2021 ). The microgel particles prepared at pH 4 had the largest particle size among the other samples, which can be related to the self-aggregation and a complex interplay between the molecules close to the isoelectric pH of denatured WPI ( Araiza Calahorra, 2020 ).…”

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

“…HIPPE stabilized by protein microgel particles, under the factors of pH, ionic strength, and particle concentration, can influence the properties of emulsion droplet size, stability, microstructure, rheological properties, etc. [ 31 , 35 ]. At the same time, HIPPE stabilized by protein microgel particles has a great potential for wide application in food.…”