Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

• DOI: 10.1016/j.fochx.2022.100232
• Publication Date: 2022-01-28T10:00:25Z
• Authors: Giovanna Lomolino; Simone Vincenzi; Stefania Zannoni; Matteo Marangon; Alberto De Iseppi; Andrea Curioni
• Keywords: Food emulsion; Nutrition. Foods and food supply; Potato proteins; Electrostatic complexes; Patatin; 04 agricultural and veterinary sciences; TP368-456; Food processing and manufacture; K-carrageenan; 0404 agricultural biotechnology; Electrostatic complexes; Food emulsion; K-carrageenan; Patatin; Potato proteins; TX341-641; Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó

Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). These emulsions showed different droplet sizes, stability, appearance, and rheological properties. The best emulsion stability was achieved combining potato proteins and k-carrageenan at pH 3.0, where uniform and small oil droplets (30 µm) were observed. The rheological properties of the emulsions were also different. The highest viscosity and G' were shown by the emulsion prepared with the addition of k-carrageenan at pH 3.0, this being attributed to the onset of a gel-like viscoelastic structure in these conditions. SDS-PAGE indicated that the superior properties of the emulsion prepared with k-carrageenan at pH 3.0 can be attributed to an electrostatic interaction between the positively charged potato proteins and the anionic polysaccharide. This interaction allowed the formation of a strong molecular network able to stabilize the system.