Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties
Maud G.J. Meijers, Marcel B.J. Meinders, Jean‐Paul Vincken, Peter A. Wierenga
Abstract
High Resolution Image Download MS PowerPoint Slide In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size ( d 3,2 ) vs protein concentration ( C p )) at pH 7.0 was investigated using a purified pea legumin (PLF sol ) and pea vicilin fraction (PVF sol ). Despite a different Γ max,theo, the interfacial properties at the oil–water interface and the emulsifying properties were similar for PLF sol and PVF sol . Hence, the L:V ratio did not affect the pea protein emulsifying properties. Further, PLF sol and PVF sol were less efficient than whey protein isolate (WPI sol ) in stabilizing the emulsion droplets against coalescence. This was explained by their larger radius and thus slower diffusion. For this reason, the difference in diffusion rate was added as a parameter to the surface coverage model. With this addition, the surface coverage model described the d 3,2 versus C p of the pea protein samples well.