Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

There is an increasing interest to apply oleosomes (plant oil storage organelles) as natural droplets in food systems. Lipids are usually known be detrimental for protein-stabilised foams due the weakening of interactions between adsorbed proteins, or by forming bridges two protein surfaces. Both mechanisms can lead film rupture, and thereby destabilise foams. Little about influence on interfaces Therefore, these properties were studied rapeseed protein–oleosome mixtures at various concentrations ratios. At 0.1 0.2% (w/w) content, found co-adsorb with proteins interface, followed rupture release triacylglycerols phospholipids. This led weaker in-plane proteins. As a result, foamability foam stability protein-oleosome systems substantially lower compared made pure 0.5 1.0% dominate interfacial properties. The formed dense solid-like layer such high concentrations, which prevented from co-adsorbing interface. Also, seemed outcompete leading higher stability. Here, we have demonstrated that controlled varying amount mixture, promising outcome further utilise aerated • Rapeseed (≤0.2%). Co-adsorption result films films. low mixtures. Proteins out-compete interface concentrations. less foaming