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Resistance of Soybean Pectin–Protein Conjugate Pre-Adsorbed to the Air–Water Interface to Displacement by the Competitive Adsorption of Surfactant

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Abstract

The naturally occurring soybean pectin–protein conjugate pre-adsorbed to the air–water interface was shown to be displaced competitively from the interface when a small molecule surfactant was added to the aqueous phase. The soybean pectin containing covalently linked pectin–protein conjugate was prepared by heating defatted soy flour at 121 °C and pH 4.5 for 2 h. The pectin moiety of the pectin–protein conjugate was cleaved using an alkali treatment that breaks the covalent polysaccharide–protein bond. Atomic force microscopy images of the soybean pectin adsorbed to the air–water interface revealed the presence of two-dimensional pectin networks formed within the interfacial film. The soybean pectin adsorbed to the interface was confirmed to be more resistant to displacement by the competitive adsorption of the surfactant than the alkali-treated soybean pectin. The pectin moiety is expected to strengthen interfacial films mechanically, make them more resistant to surfactant-induced competitive displacement, and have beneficial effects on colloidal stability.

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Acknowledgements

This work was supported by the USDA National Institute of Food and Agriculture, Hatch project 1012819.

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Authors and Affiliations

  1. Department of Food Science, University of Wisconsin–Madison, Madison, WI, 53706, USA

    Bingqing Cai

  2. Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, 080-8555, Japan

    Shinya Ikeda

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  1. Bingqing Cai
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  2. Shinya Ikeda
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Correspondence to Shinya Ikeda.

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Cai, B., Ikeda, S. Resistance of Soybean Pectin–Protein Conjugate Pre-Adsorbed to the Air–Water Interface to Displacement by the Competitive Adsorption of Surfactant. Food Biophysics 15, 416–422 (2020). https://doi.org/10.1007/s11483-020-09639-7

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  • DOI: https://doi.org/10.1007/s11483-020-09639-7

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