Fig. 2: Particle size of plant protein microgels.
From: Transforming sustainable plant proteins into high performance lubricating microgels
Visual images (a) showing various degrees of opacity and size distribution obtained using dynamic light scattering (DLS) (b) using pea protein concentrate to form a 15.0 wt% total protein microgel, (PPM15), potato protein isolate to form a 5.0 wt% total protein microgel (PoPM5), potato protein isolate to form a 10.0 wt% total protein microgel, (PoPM10), and using a mixture of pea protein concentrate at 7.5 wt% total protein and potato protein isolate at 5.0 wt% total protein microgel (PPM7.5:PoPM5) at volume fractions (ϕ) 10–70 vol%, at 25.0 °C. Insets in (b) shows the mean hydrodynamic diameter (dH) and polydispersity index (PDI) values. Results are plotted as average of six measurements on triplicate samples (n = 6 × 3).
