Table 2.

Quantitative assessment of binding of plant protein microgels to hydrophobic surface

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

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.

^a–cParameters denoted with the same lower case subscripts do not differ statistically at the confidence of p ≥ 0.05.