Investigation on the influence of pH and ionic strength on adsorption and interfacial dilatational properties at an oil–water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate

Sandra Bučko, Jaroslav Katona, Lidija Petrović, Jelena Milinković, Jadranka Fraj, Ljiljana Spasojević, Reinhard Miller

Abstract


Pumpkin (Cucurbita pepo) seed protein hydrolysate (PSPH) was obtained by the enzymatic hydrolysis of the pumpkin seed protein isolate by pepsin. Influence of pH (3, 5 and 8) and ionic strength, Ic, (0–1 mol dm-3), on PSPH’s adsorption kinetics (diffusion rate constant, kdiff, and adsorption rate constant, kads), interfacial pressure (π) and interfacial dilatational properties (dilatational elasticity, E’, and viscosity, E”) of the oil–PSPH solution interfaces was investigated at different PSPH concentration (c=0.0014–14 g dm-3). It was found that PSPH adsorbs to the interface at c˃0.0014 g dm-3, regardless of pH and ionic strength, as evidenced by the increase in interfacial pressure. kdiff and kads were found to be the highest at pH 3 and the lowest at pH 5 at corresponding concentrations. The dilatational properties of the interfaces, which were investigated at different oscillation frequencies, ν, 0.01–0.2 Hz, show that the E’ of the oil–PSPH solution interfaces is much higher than its E”. Moreover, E’ increases with increase in PSPH concentration at pH 5 and pH 8, and with increase in Ic, regardless of pH, while E” changes only minimally.

Keywords


natural surfactants; enzymatic hydrolysis; oil–water interface; interfacial dilatational rheology; dilatational elasticity

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DOI: https://doi.org/10.2298/JSC171120042B

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