Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein

The aim of the present study was to investigate the effect of glycosylation with sugar beet pectin (SBP) on the interfacial behaviour and emulsifying ability of coconut protein (CP). The physical stabilities of the emulsions were predicted by transmission variation, droplet distribution and zeta potentials. The results showed that SBP-CP-stabilized emulsions showed better stability during centrifugation than those stabilized by CP because SBP-CP reduced the degree of variation in the CP transmission profile. The adsorption kinetics of all emulsifiers at the oil-water interface were determined to investigate the relationship between the interfacial behaviour and emulsion stability. The presence of SBP considerably reduced the adsorption rate of CP (0.698 mN/m/s(1)(/2)) and hampered the development of a highly viscoelastic network at the oil-water interface. The values of the dilatational elastic modulus (E-d = 19.477 mN/m) and dilatational viscous modulus (E = 19.719 mN/m) were approximately equal, indicating that the adsorption process was mainly dominated by elastic behaviour. Additionally, the SBP-CP interaction enhanced the dilatational property of the CP-absorbed layer. (C) 2021 Elsevier B.V. All tights reserved.

Automated summary

The glycosylation with sugar beet pectin had a significant impact on the stability of coconut protein (CP)-stabilized emulsions, reducing the adsorption rate of CP and hindering the development of a viscoelastic network. The interaction between sugar beet pectin and CP enhanced the dilatational properties of the CP-absorbed layer.