Interfacial moduli at large strains and stability of emulsions stabilised by plant proteins at high bulk shear rates

N. Ikenaga, L.M.C. Sagis*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)


For several commercial plant-protein stabilisers, we investigated how surface shear and dilatational properties affect dynamic emulsion stability under high bulk shear conditions. Potato protein isolates Potato-1 (rich in patatin) and Potato-2 (rich in protease inhibitors) showed a stiffer, more solid-like response than soy and pea protein isolates in large amplitude oscillatory surface shear. Soy protein isolates had the weakest interfaces and showed a more liquid-like behaviour. Potato-2 had the highest stiffness and most brittle interface in large amplitude oscillatory dilatational deformations. It also showed more significant softening, evident from both the shear and dilatational Lissajous plots. Only the Potato-1-stabilised emulsion was stable against coalescence at high bulk shear (although that emulsion was unstable against flocculation because of its low zeta potential). The low stiffness imparted to the interface by the pea and soy protein isolates was not suitable for preparing emulsions with high dynamic stability. In the linear regime, both Potato-1 and Potato-2 produced interfaces with similar surface shear moduli, and in dilatation, Potato-2 gave a higher modulus. The lower stability of the Potato-2 emulsions appears to be linked to the higher brittleness and stronger softening effect for increasing deformation amplitude. Both in surface shear and dilatation, the maximum linear strain for the Potato-1-stabilised interface is larger. The lower maximum linear strain and stronger softening effect at high deformations for Potato-2 may have resulted in more disruption of the interfacial microstructure, and this induced (partial) coalescence.
Original languageEnglish
Article number109248
Number of pages10
JournalFood Hydrocolloids
Publication statusPublished - Jan 2024


  • Potato protein
  • Soy protein
  • Pea protein
  • Interfacial rheology
  • High shear
  • Emulsion stability


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