Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology
Jack Yang, Penghui Shen, Anteun de Groot, Helene Mocking, Constantinos V. Nikiforidis, Leonard M.C. Sagis
Journal of Colloid and Interface Science
Abstract
Cruciferins formed stiff viscoelastic solid-like interfacial layers (G<sub>s</sub>' = 0.046 mN/m; E<sub>d</sub>' = 30.1 mN/m), while napin formed weaker and more stretchable layers at the oil-water interface (G<sub>s</sub>' = 0.010 mN/m; E<sub>d</sub>' = 26.4 mN/m). As a result, cruciferin-formed oil droplets with much higher stability against coalescence (coalescence index, CI up to 10%) than napin-stabilised ones (CI up to 146%) during two months of storage. Both proteins have a different role in emulsions produced with napin-cruciferin mixtures, where cruciferin provides high coalescence stability, while napin induces flocculation. Our work showed the role of each rapeseed protein in liquid-liquid multiphase systems.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
cruciferins form stiff viscoelastic solid-like interfacial layers
“Cruciferins formed stiff viscoelastic solid-like interfacial layers (G<sub>s</sub>' = 0.046 mN/m; E<sub>d</sub>' = 30.1 mN/m),”
napin-stabilised oil droplets have much lower stability against coalescence
“As a result, cruciferin-formed oil droplets with much higher stability against coalescence (coalescence index, CI up to 10%) than napin-stabilised ones (CI up to 146%) during two months of storage.”
napin induces flocculation
“Both proteins have a different role in emulsions produced with napin-cruciferin mixtures, where cruciferin provides high coalescence stability, while napin induces flocculation.”