Self-similarity and Payne effect of whey protein-escin mixtures at the air-water interface

Gerard Giménez-Ribes, Jack Yang, Qixin He, Mehdi Habibi, Leonard M.C. Sagis*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


Saponins are interesting amphiphilic plant molecules, of which escin imparts high viscoelastic moduli at air-water interfaces. The interfacial rheological behavior of escin-whey protein isolate (WPI) mixtures was studied to examine the effects of saponins in multicomponent systems. In frequency sweeps, the different ratios displayed self-similar behavior with time-concentration ratio superposition and exhibited dynamic heterogeneity, well described with a multi-mode Maxwell model. In amplitude sweeps, the height of the overshoot in the loss moduli, also known as Payne effect, followed a power-law dependence on the time-shifting factor obtained from the superposition, and followed a Vogel-Fulcher-Tamman type dependence on the escin fraction. Using atomic force microscopy (AFM) on Langmuir-Blodgett films, heterogeneous interfaces were observed, with 2D phase separation in the mixtures. These results shed new light on the interfacial behavior of multicomponent systems and pave the way to using saponins as an interfacial plasticizer for tuning the interfacial behavior of protein-stabilized interfaces.
Original languageEnglish
Pages (from-to)108554
JournalFood Hydrocolloids
Publication statusPublished - 1 May 2023


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