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

Jack Yang, Leonie C. Waardenburg, Claire C. Berton-Carabin, Constantinos V. Nikiforidis, Erik van der Linden, Leonard M.C. Sagis*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

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 can stabilise interfaces, and also compete with proteins for the air–water interface. Experiments: We mixed rapeseed oleosomes with whey protein isolate (WPI), and evaluated their air–water interfacial properties by interfacial rheology and microstructure imaging. To understand the contribution of the oleosome components to the interfacial properties, oleosome membrane components (phospholipids and membrane proteins) or rapeseed lecithin (phospholipids) were also mixed with WPI. Findings: Oleosomes were found to disrupt after adsorption, and formed TAG/phospholipid-rich regions with membrane fragments at the interface, forming a weak and mobile interfacial layer. Mixing oleosomes with WPI resulted in an interface 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 into small 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 membrane proteins at the interface.

Original languageEnglish
Pages (from-to)207-221
Number of pages15
JournalJournal of Colloid and Interface Science
Volume602
DOIs
Publication statusPublished - 15 Nov 2021

Keywords

  • Atomic force microscopy
  • Lipid droplets
  • Oil bodies
  • Oleosomes
  • Phospholipid
  • Protein
  • Rapeseed
  • Surface rheology

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