Interfacial properties of β-Lactoglobulin at the oil/water interface: influence of starch conversion products with varying dextrose equivalents

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dc.contributor.authorHeiden-Hecht, Theresia
dc.contributor.authorUlbrich, Marco
dc.contributor.authorDrusch, Stephan
dc.contributor.authorBrückner-Gühmann, Monika
dc.date.accessioned2021-03-15T11:13:50Z
dc.date.available2021-03-15T11:13:50Z
dc.date.issued2020-12-03
dc.description.abstractIn spray dried emulsions, frequently milk proteins are used as interfacial active components and starch conversion products are added as matrix material at high concentrations. To characterize interfacial properties at the oil/water interface by commonly applied methods, low protein, and carbohydrate concentrations from 1 to 2% are usually analyzed. The impact of a higher concentration of starch conversion products was not investigated so far. Therefore, the formation and rheological properties of β-lactoglobulin (β-LG) stabilized films at the oil/water interface were investigated via short and long-time adsorption behavior using pendant drop tensiometry as well as dilatational and interfacial shear rheology. Suitability of the applied methods to the chosen samples with higher concentrations >1–2% was verified by calculation of selected key numbers like capillary number and by detailed reviewing of the results which is summarized further on as key indicators. It is hypothesized, that the increase in concentration via presence of starch conversion products will delay interfacial stabilization as a result of increased bulk viscosity with decreasing degree of degradation (dextrose equivalent) of the starch. Furthermore, this increase in concentration leads to more stable interfacial films due to thermodynamic incompatibility effects between protein and starch conversion products which results in increases of local protein concentration. Key indicators proved a general suitability of applied methods for the evaluation of the investigated samples. Moreover, results showed an increase in interfacial film stability and elastic properties alongside a decreased interfacial tension if starch conversion products were present in a high concentration.en
dc.description.sponsorshipTU Berlin, Open-Access-Mittel – 2020en
dc.identifier.eissn1557-1866
dc.identifier.issn1557-1858
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/12827
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-11627
dc.language.isoen
dc.relation.ispartof10.14279/depositonce-15229en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subject.ddc540 Chemie und zugeordnete Wissenschaftenen
dc.subject.otherapplication related concentrationen
dc.subject.otherdilatational rheologyen
dc.subject.otherexcluded volume effecten
dc.subject.otherinterfacial shear rheologyen
dc.subject.otherstarch conversion producten
dc.subject.otherβ-Lactoglobulinen
dc.titleInterfacial properties of β-Lactoglobulin at the oil/water interface: influence of starch conversion products with varying dextrose equivalentsen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.doi10.1007/s11483-020-09658-4en
dcterms.bibliographicCitation.journaltitleFood Biophysicsen
dcterms.bibliographicCitation.originalpublishernameSpringerNatureen
dcterms.bibliographicCitation.originalpublisherplaceLondon [u.a.]en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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