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The market for plant-based food alternatives is growing. One group of these plant-based alternatives are emulsions. Plant-based emulsions have been in the scientific focus for a decade focusing on their stability, or their interfacial stabilization processes. One representative of plant-based emulsifiers are green biomass proteins like RuBisCo. Research questions about details in interfacial stabilization processes of green biomass proteins remain unanswered so far.
Small angle neutron and X-ray scattering as well as neutron spin echo spectroscopy deliver valuable insides on protein structure and emulsion stabilization mechanisms [1,2]. Utilizing these techniques will help to uncover details of the interfacial structure and dynamics [3,4].
In this study, acid precipitated, microfiltrated and ultrafiltrated green biomass proteins derived from alfalfa (Medicago sativa L.) are currently investigated with SAXS, SANS and NSE on their ability to stabilize emulsions. Results indicate that the green biomass proteins with Ribulose-1,5-Bisphospat Carboxylase/Oxygenase as its main component can stabilize emulsions. The shape of the proteins did not significantly change upon adsorption to the interface. The dynamics reveal an agile movement of the proteins at the oil/water interface.
This is the first step to understand green biomass protein stabilized emulsions in a more detailed way. The results will guide to a knowledge driven improvement of plant-based emulsion systems.
[1] T. Heiden-Hecht et al., New insights into protein stabilized emulsions captured via neutron and X-ray scattering: An approach with β-lactoglobulin at triacylglyceride-oil/water interfaces, J Colloid Interface Sci 655 (2024) 319–326. https://doi.org/10.1016/j.jcis.2023.10.155.
[2] M. Corredig, et al., Boosting structural food science using X-ray and neutron techniques, Food Hydrocoll 170 (2026). https://doi.org/10.1016/j.foodhyd.2025.111674.
[3] Maren Müller, et al., Proteins derived from green biomass: Emulsions stabilized by alfalfa (Medicago sativa L.) and water lentil (Lemna minor L.) concentrate at acidic pH, In Preparation (2025).
[4] M. Müller, et al., Proteins derived from green biomass: Alfalfa (Medicago sativa L.) and water lentil concentrate (Lemna minor L.) in the focus as stabilizers for emulsions, Food Hydrocolloids for Health 8 (2025). https://doi.org/10.1016/j.fhfh.2025.100233.
