Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

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• 作者：Yakoub Ladjal-Ettoumi ; Hafid Boudries ; Mohamed Chibane ; Alberto Romero
• 关键词：Differential scanning calorimetry ; Emulsifying properties ; Emulsions ; Legume protein ; Physicochemical characterization
• 刊名：Food Biophysics
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：11
• 期：1
• 页码：43-51
• 全文大小：674 KB
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• 作者单位：Yakoub Ladjal-Ettoumi (1)
  Hafid Boudries (1)
  Mohamed Chibane (2)
  Alberto Romero (3)
  
  1. Département des Science Alimentaires, FSNV, Université Abderahman Mira, Bejaia, Route Targa Ouzemour, Bejaia, 06000, Algérie
  2. Laboratoire de Gestion et Valorisation des Ressources Naturelles Assurance Qualité, Université Akli Mohand Oulhadj de Bouira, 10000, Bouira, Algérie
  3. Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012, Sevilla, Spain
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Biophysics and Biomedical Physics
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1557-1866

文摘

This work is focused on physicochemical and emulsifying properties of pea (PP), chickpea (CP) and lentil (LP) proteins. We evaluated the molecular weight distributions, surface net charge, free sulfhydryl group (SH) and disulfide bond (SS) contents, protein solubility and thermal stability of the protein isolates. Their emulsifying properties (droplet size distribution, flocculation, coalescence and creaming) were also determined as function of pH values. The three protein isolates exhibit similar physicochemical properties, including good solubility and high thermal stability despite a high degree of denaturation. In addition, we analysed the influence of pH on stability of oil-in-water (O/W; 10 wt%/90 wt%) emulsions stabilized by the legume protein isolates. Concerning emulsifying ability and stability, the most unfavourable results for all three protein isolates relate to their isoelectric point (pI = 4.5). A significant improvement in emulsion stability takes place as the pH value departs from the pI. Overall, this study indicates that pea, chickpea and lentil proteins have great potential as food emulsifiers. Keywords Differential scanning calorimetry Emulsifying properties Emulsions Legume protein Physicochemical characterization