Pea protein isolates: emulsification properties as affected by preliminary pretreatments
Giulia D’Alessio, F. Flamminii, M. Faieta, P. Pittia, C.D. Di Mattia
Abstract
The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.
Topics & Concepts
EmulsionFlocculationPea proteinChemistryChromatographyMicrostructureDispersion (optics)Oil dropletFood scienceFraction (chemistry)Chemical engineeringBiochemistryOrganic chemistryEngineeringOpticsPhysicsCrystallographyProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes