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

Giovanna Lomolino; Simone Vincenzi; Stefania Zannoni; Matteo Marangon; Alberto De Iseppi; Andrea Curioni

doi:10.1016/j.fochx.2022.100232

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

Food Chem X. 2022 Jan 28:13:100232. doi: 10.1016/j.fochx.2022.100232. eCollection 2022 Mar 30.

Authors

Giovanna Lomolino¹, Simone Vincenzi¹, Stefania Zannoni¹, Matteo Marangon¹, Alberto De Iseppi¹, Andrea Curioni¹

Affiliation

¹ Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy.

Abstract

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.

Keywords: Electrostatic complexes; Food emulsion; K-carrageenan; Patatin; Potato proteins.