Formation and emulsification properties of self-assembled potato protein microgel particles under different pH conditions

This study evaluated the formation of potato protein microgel particles (PPM) formed by heating a protein solution at pH 2-8 in order to improve emulsifying potential of commercial potato protein (PP). The physicochemical properties (particle diameter, zeta-potential and contact angle), structural characteristics and emulsifying capacity of PPM were investigated. The results indicated that preparation pH of PPM had significantly influenced the emulsification properties. The PPM samples prepared near the isoelectric point of PP (pI similar to 4.5) had low zeta-potential, high particle size, lower emulsifying activity index (EAI) and emulsifying stability index (ESI). Meanwhile, compared to PP, PPM prepared at pH (pH = 2, pH = 6-8) stay away from isoelectric point had higher EAI and ESI, evidenced by the appropriate zeta-potential and contact angel. In conclusion, PPM prepared at specific pH (pH = 6) would enhance the emulsifying properties of potato protein, the findings would broaden the application of potato protein in the food industry.

Automated summary

The study found that the pH values during the preparation of potato protein microgel particles significantly influenced the emulsification properties. Samples prepared near the isoelectric point of the potato protein showed lower emulsifying activity and stability index, while those prepared away from the isoelectric point exhibited higher emulsifying performance with appropriate characteristics.