Towards plant based dairy products
The importance of sustainable human nutrition is growing with increasing effects of climate change. Emulsions systems like milk are composed of unsustainable, animal derived milk proteins, phospholipids, oil and water. To increase the sustainability of emulsion systems, milk proteins are substituted with sustainable plant proteins, whereby the stabilization mechanisms, and the long-term stability of these sustainable emulsions are of interest. A central role within the stabilization mechanisms of emulsions play proteins and phospholipids, since they stabilize the oil/water interface as interfacial active components. The interfacial stabilization is linked to reorganization of the molecular structure of proteins, interfacial arrangement and interactions of proteins with phospholipids. We aim to compare the interfacial characteristics in emulsions stabilized with two globular proteins: Cruciferin -as a sustainable protein source- and beta-lactoglobulin -as a main protein fraction in milk- with addition of the phospholipids: phosphatidylcholine and phosphatidylglycerol via SANS. The upcoming structural results systemize the general understanding of sustainable food emulsions.
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The recommended format for citing this dataset in a research publication is in the following format:
HEIDEN HECHT Theresia; Henrich Frielinghaus; HOLDERER Olaf; MULLER Maren and PREVOST Sylvain. (2023). Towards plant based dairy products. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-12-684
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This data is not yet public
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