Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

Giorgia Spigno, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Mar Vall-Llosera, Antonio Fernandes De Carvalho, Michela Verni, Federico Casanova

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI (MIX), in terms of ζ-potential, particle size, molecular weight, bulk viscosity and interfacial tension. The foaming properties were then evaluated by visual analysis and by Turbiscan Tower. Confocal laser scanning microscopy (CLSM) was employed to explore the role of the proteins on the microstructure of foams. The results showed that the ultrasound treatment slightly influenced physicochemical properties of the proteins, while in general, did not significantly affect their behavior both in bulk and at the air-water interface. In particular, PPI aggregate size was reduced (−48 nm) while their negative charges were increased (−1 mV) after the treatment. However, when the proteins were combined, higher molecular weight of aggregates, higher foam stability values (+14%) and lower interfacial tension (IFT) values (47.2 ± 0.2 mN/m) were obtained, leading us to assume that a weak interaction was developed between them.
Lingua originaleEnglish
pagine (da-a)N/A-N/A
Numero di pagine15
RivistaFoods
Volume11
DOI
Stato di pubblicazionePubblicato - 2022

Keywords

  • CLSM
  • Fish skin gelatin
  • Turbiscan Tower
  • Interfacial properties
  • Pea protein
  • Foaming properties

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