Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Abstract The influence of pH (2–7) on the interfacial and emulsifying properties of β-conglycinin/pectin (7S/PC) mixtures was investigated. At pH 2–3 (pH   pI of 7S), 7S/PC mixtures had smaller size and higher Zeta-potential values, leading to the rapid adsorption. Lissajous plots of 7S/PC mixtures at pH 6 suggested that 7S almost irreversibly adsorbed onto the interface as proved by a purely elastic response. Particle sizes of emulsions stabilized by 7S/PC mixtures at pH 6–7 remained unchanged due to that PC provided electrostatic and steric stabilization. In summary, pH had significant effects on the interactions between 7S and PC, and thereby influenced the interfacial and emulsifying properties of their mixtures.