%0 Conference Paper
%F Oral 
%T Interfacial behavior of plant based proteins
%+ Laboratoire Charles Coulomb (L2C)
%+ Institut Charles Sadron (ICS)
%A Poirier, Alexandre
%A Banc, Amélie
%A Stocco, Antonio
%A In, Martin
%A Ramos, Laurence
%< sans comité de lecture
%Z L2C:18-020
%B Physics for Food Manufacturing
%C Edimbourg, United Kingdom
%8 2018-01-11
%D 2018
%Z Physics [physics]/Condensed Matter [cond-mat]/Soft Condensed Matter [cond-mat.soft]Conference papers
%X With the demography growth, there is a huge pressure on protein demand, and the development of plant based proteins is required for a future sustainable food production. Plant proteins are efficient to stabilize interfaces in foams or emulsions, and the understanding of physical mechanisms at the origin of their interfacial behavior is important to develop new products. We investigate the adsorption of wheat grains (gliadin) and sunflower seeds (helianthinin) proteins, at air-water and oil-water interfaces, respectively. A combination of tensiometry, dilatational viscoelasticity and ellipsometry measurements is used to determine the adsorption mechanisms, and characterize the structure and properties of the interfacial protein films formed with different bulk protein concentrations. We demonstrate that a diffusion-controlled adsorption occurs at low bulk protein concentration for helianthinin whereas this mechanism occurs whatever the bulk concentration for gliadins. Surface pressure-induced film relaxation through conformation changes of proteins at the air-water interface is identified for gliadin whereas surface aggregation is observed at high helianthinin concentration. Overall, our experimental results highlight that structural flexibility of proteins appears as a key factor for their interfacial activity.
%G English
%L hal-01715256
%U https://hal.science/hal-01715256
%~ CNRS
%~ UNIV-STRASBG
%~ L2C
%~ INSA-STRASBOURG
%~ INC-CNRS
%~ MIPS
%~ UNIV-MONTPELLIER
%~ SITE-ALSACE
%~ INSA-GROUPE
%~ UM-2015-2021
%~ TEST2-HALCNRS