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Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures

Abstract : Hypothesis:Plant seeds store lipids in oleosomes, which are storage organelles with a triacylglycerol(TAG) core surrounded by a phospholipid monolayer and proteins. Due to their membrane components,oleosomes have an affinity for the air/oil–water interface. Therefore, it is expected that oleosomes canstabilise interfaces, and also compete with proteins for the air–water interface. Experiments:We mixedrapeseed oleosomes with whey protein isolate (WPI), and evaluated their air–water interfacial propertiesby interfacial rheology and microstructure imaging. To understand the contribution of the oleosome com-ponents to the interfacial properties, oleosome membrane components (phospholipids and membraneproteins) or rapeseed lecithin (phospholipids) were also mixed with WPI.Findings: Oleosomes werefound to disrupt after adsorption, and formed TAG/phospholipid-rich regions with membrane fragmentsat the interface, forming a weak and mobile interfacial layer. Mixing oleosomes with WPI resulted in aninterface with TAG/phospholipid-rich regions surrounded by whey protein clusters. Membrane components or lecithin mixed with proteins also resulted in an interface where WPI molecules aggregated intosmall WPI domains, surrounded by a continuous phase of membrane components or phospholipids. We also observed an increase in stiffness of the interfacial layer, due to the presence of oleosome membraneproteins at the interface.
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Submitted on : Friday, August 13, 2021 - 4:59:10 PM
Last modification on : Wednesday, September 22, 2021 - 3:40:04 PM

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Jack Yang, Leonie Waardenburg, Claire Berton-Carabin, Constantinos Nikiforidis, Erik van der Linden, et al.. Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures. Journal of Colloid and Interface Science, Elsevier, 2021, 602, pp.207-221. ⟨10.1016/j.jcis.2021.05.172⟩. ⟨hal-03320049⟩



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