Table 2 Quantitative assessment of binding of plant protein microgels to hydrophobic surface

From: Transforming sustainable plant proteins into high performance lubricating microgels

Protein microgel

Hydrated mass (mg m−2)

-ΔD/Δf

PPM15

11.1 + /− 2.6a

0.08 + /− 0.050a,b

PoPM5

8.4 + /− 0.3b

0.10 + /− 0.003b

PoPM10

24.0 + /− 2.1c

0.12 + /− 0.070b,c

PPM7.5:PoPM5

16.7 + /− 6.6a,b,c

0.06 + /− 0.020a,c

  1. Mean and standard deviation (SD) obtained from three repeat measurements on triplicate samples (n = 3 × 3) of the hydrated mass and viscoelasticity (−ΔD/Δf) plant protein microgels prepared 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). Data were obtained using 3rd, 5th, 7th and 11th overtones. Different lower-case letters in the same column indicate a statistically significant difference (p < 0.05). Original frequency and dissipation shift data are shown in Supplementary Fig. 9.
  2. a–cParameters denoted with the same lower case subscripts do not differ statistically at the confidence of p ≥ 0.05.
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