Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Simplex-Centroid Design
2.3. Emulsion Preparation
2.4. Size and ζ-Potential
2.5. Emulsion Flocculation Index Measurement (FI)
2.6. Flocculation and Coalescence Measurement
2.7. Emulsion Activity Index (EAI) and Emulsion Stability Index (ESI)
2.8. Determination of Centrifugal Stability Constant
2.9. Stability against High Temperatures
2.10. Heat Coagulation Time (HCT)
2.11. Optimization Experimental Design
- OR
2.12. Statistical Analysis
3. Results and Discussion
3.1. Surface Characteristics
3.2. Emulsifying Properties
3.3. Stability to Flocculation and Coalescence
3.4. Accelerated Tests—Stability to Centrifugation and Extreme Heat Treatment
3.5. Surface Response Graphs—Response Optimization Variable
3.6. Optimization of Multiple Parameters
3.7. Verification of Predictive Models
3.8. Applications
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Emulsion Code | Component Proportion | ||
---|---|---|---|
Pea (%) | Lentil (%) | Fava Bean (%) | |
T1 | 100 | 0 | 0 |
T2 | 0 | 100 | 0 |
T3 | 0 | 0 | 100 |
T4 | 50 | 50 | 0 |
T5 | 50 | 0 | 50 |
T6 | 0 | 50 | 50 |
T7 | 50 | 25 | 25 |
T8 | 25 | 50 | 25 |
T9 | 25 | 25 | 50 |
T10 | 33.33 | 33.33 | 33.33 |
Treatment | Coalescence Stability (%) | Flocculation Stability (%) | Flocculation Index (%) | HCT (Minutes) | KE (%) | Zeta Potential (mV) |
---|---|---|---|---|---|---|
T1 | 22.18 ± 0.03 c | 4.13 ± 0.014 j | 5.7 2 ± 0.01 e | 18.34 ± 3.99 ab | 24.46 ± 0.03 d | −30.28 ± 2.62 b |
T2 | 6.92 ± 0.016 e | 4.77 ± 0.014 h | 3.93 ± 0.09 f | 13.53 ± 2.11 c | 65.58 ± 3.84 b | −23.77 ± 2.33 a |
T3 | 49.41 ± 0.23 b | 27.18 ± 0.13 a | 25.80 ± 0.12 a | 20.3 ± 1.80 ab | 3.45 ± 2.05 h | −26.25 ± 2.33 a |
T4 | 78.39 ± 0.38 a | 26.69 ± 0.13 b | 26.02 ± 0.12 a | 19.7 ± 0.83 ab | 40.53 ± 0.05 c | −26.75 ± 2.34 a |
T5 | 5. 25 ± 0.02 f | 15.15 ± 0.06 d | 13.13 ± 0.05 b | 18.4 ± 4.14 ab | 10.91 ± 2.65 f | −26.15 ± 2.19 ab |
T6 | 11.58 ± 0.04 d | 4.49 ± 0.07 h | 12.79 ± 0.04 c | 18.96 ± 0.56 ab | 16.11 ± 0.11 e | −28.05 ± 1.20 b |
T7 | 4.93 ± 0.07 f | 1.31 ± 0.07 k | 3.21 ± 0.07 g | 25.78 ± 0.67 a | 16.39 ± 0.09 e | −28.10 ± 2.12 b |
T8 | 11.67 ± 0.02 d | 18.56 ± 0.03 c | 0.53 ± 0.07 i | 16.85 ± 0.50 b | 74.01 ± 0.07 a | −29.90 ± 2.69 b |
T9 | 7.07 ± 0.01 e | 4.24 ± 0.01 j | 5.76 ± 0.06 e | 25.00 ± 0.79 a | 17.41 ± 0.49 e | −32.15 ± 1.27 c |
T10 | 5.19 ± 0.01 f | 6.82 ± 0.02 g | 3.38 ± 0.04 g | 21.63 ± 0.60 ab | 6.87 ± 0.02 g | −30.40 ± 1.27 b |
Response Variable | Model | F-Test | R2 | p-Value |
---|---|---|---|---|
Zeta potential (mV) | Linear | 5.04 | 76.81 | 0.022 |
Coalescence (%) | Linear | 1008.87 | 99.88 | <0.001 |
Flocculation Index (%) | Quadratic | 139.34 | 98.00 | <0.001 |
Centrifugal stability (%) | Special cubic | 140.81 | 99.96 | <0.001 |
HCT (min) | Quadratic | 8.62 | 74.36 | 0.010 |
EAI (m2/g) | Quadratic | 7.75 | 73.76 | 0.002 |
Centrifugal stability constant—KE (%) | Special Quadratic | 79.63 | 99.58 | <0.001 |
Evaluated Parameters | Pea (%) | Lentil (%) | Fava Bean (%) | Experimental Value | Adjusted R2 |
---|---|---|---|---|---|
Zeta potential (mV) | 33.33 | 33.33 | 33.33 | −30.43 | 0.99 |
Coalescence | 34.87 | 27.76 | 37.37 | 2.99 | 0.98 |
Flocculation Index | 36.73 | 21.85 | 41.41 | 1.0 | 0.99 |
Centrifugal stability (%) | 41.41 | 30.60 | 27.99 | 0.5 | 0.98 |
HCT (min) | 56.73 | 43.26 | 0 | 27.00 | 0.99 |
EAI (m2/g) | 19.19 | 80.81 | 0 | 32.85 | 0.95 |
Sample 1 | Sample 2 | Correlation | p-Value |
---|---|---|---|
EAI (m2/g) | Centrifugal stability (%) | 0.759 | 0.024 |
EAI (m2/g) | IPD | 0.695 | 0.002 |
HCT (min) | Centrifugal stability (%) | 0.725 | 0.008 |
Coalescence stability (%) | Flocculation stabilit (%) | 0.765 | 0.000 |
Coalescence stability (%) | Flocculation index (%) | 0.845 | 0.000 |
Flocculation stability (%) | Flocculation index (%) | 0.725 | 0.000 |
Flocculation stability (%) | D4,3 (nm) | 0.758 | 0.008 |
Zeta Potential (mV) | ESI (min) | 0.657 | 0.005 |
Dependent Variable Response | Goal | Lower Limit | Upper Limit | Predicted Value | Experimental Value | Relative Error (%) |
---|---|---|---|---|---|---|
EAI (m2/g) | Maximize | 16.00 | 32.00 | 16.09 | 23.75 ± 1.18 | 41.0 |
Zeta potential (mV) | Minimize | −28.00 | −31.00 | −30.9 | −29.16 ± 1.46 | 0.90 |
Coalescence stability (%) | Minimize | 4.0 | 7.0 | 3.56 | 2.53 ± 0.69 | 0.91 |
D4.3 (nm) | Minimize | 400.00 | 420.00 | 421.28 | 436.16 ± 16.06 | 3.56 |
HCT (min) | Maximize | 18.00 | 26.00 | 24.69 | 22.40 ± 2.54 | 6.73 |
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Lima, R.R.; Vieira, M.E.M.; Campos, N.d.S.; Perrone, Í.T.; Stephani, R.; Casanova, F.; de Carvalho, A.F. Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions. Appl. Sci. 2024, 14, 8086. https://doi.org/10.3390/app14178086
Lima RR, Vieira MEM, Campos NdS, Perrone ÍT, Stephani R, Casanova F, de Carvalho AF. Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions. Applied Sciences. 2024; 14(17):8086. https://doi.org/10.3390/app14178086
Chicago/Turabian StyleLima, Raquel Reis, Maria Eduarda Martins Vieira, Nathalia da Silva Campos, Ítalo Tuler Perrone, Rodrigo Stephani, Federico Casanova, and Antônio Fernandes de Carvalho. 2024. "Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions" Applied Sciences 14, no. 17: 8086. https://doi.org/10.3390/app14178086