Multifaceted functionality of <scp>l</scp>-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions
Yungang Cao, Zhaorui Li, Xin Fan, Miaomiao Liu, Xinrui Han, Junrong Huang, Youling L. Xiong
Abstract
< 0.05). In addition, treatment with Arg (0%-0.2%) effectively improved the emulsifying activity of PPI (by 28%), decreased the droplet size and viscosity of the emulsion, and enhanced the physical and oxidation stabilities of the emulsion. The increase in interfacial protein content and the absolute value of ζ-potential, and the microscopy images also showed that 0%-0.2% Arg treatment helped in forming a uniform and stable microemulsion. In contrast, a high concentration (0.5%-1.0%) of Arg diminished its positive effect on the emulsifying properties of PPI. Therefore, treatment with an appropriate concentration of Arg can significantly improve the emulsifying activity of PPI and enhance the stability of the emulsions.