Interfacial rheology of plant proteins Qayyum Shehzad, Catherine Whitby School of Natural Sciences, Massey University, New Zealand
Proteins are essential components in multiphase foods made from foams and emulsions. This is because proteins can adsorb at, and stabilise, interfaces by modifying their mechanical properties. Substituting animal proteins with plant proteins in food products has gathered pace in the last decade. This is due to the growing interest in exploring sustainable sources of protein. While the interfacial behaviour of animal proteins is well known, there are few investigations of plant proteins at interfaces. Plant proteins tend to form weaker films at interfaces. This is thought to be linked to their compact structure and lower interfacial activity. The goal of this project is to systematically probe the interfacial behaviour of a plant protein and the changes to these properties caused by physicochemical modification of the protein. The methods for protein modification explored will include sonication to alter the protein size, and heat treatment to alter the protein hydrophobicity. The interfacial behaviour of the native and modified proteins will be probed using surface tensiometry and shear rheology techniques. References 1. Drusch, S., M. Klost, and H. Kieserling. "Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions."Current Opinion in Colloid & Interface Science56 (2021): 101503. 2. Yang, Jack, and Leonard MC Sagis. "Interfacial behavior of plant proteins—Novel sources and extraction methods."Current Opinion in Colloid & Interface Science56 (2021): 101499.
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