Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification

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• 作者：Yakoub Ladjal Ettoumi ; Claire Berton-Carabin ; Mohamed Chibane…
• 关键词：Legume proteins ; Premix membrane emulsification ; Emulsifiers ; oïl ; in ; water emulsions ; Interfacial tension
• 刊名：Food Biophysics
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：12
• 期：1
• 页码：119-128
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry;
• 出版者：Springer US
• ISSN：1557-1866
• 卷排序：12

文摘

Proteins originating from dry legumes are not that much used in food formulations, yet, they are interesting components from a sustainability point of view, and could have interesting functional properties, e.g. for emulsion preparation. Therefore, this work focuses on the potential of the water soluble part of pea, chickpea and lentil protein isolates under acidic emulsions (pH 3.0) using a novel mild technique: premix membrane emulsification. Pea proteins (PP) and chickpea proteins (CP) lower the interfacial tension in the same way as whey protein isolate (WPI), which suggests that they could facilitate emulsion droplet formation similarly as WPI, while lentil proteins (LP) are slightly less effective. It is possible to make oil-in-water (O/W) emulsions with an average droplet diameter (d_4,3) of ~5 μm after 5 cycles in the premix system. The droplet size distribution of the emulsions remained constant during one day of storage, indicating that legume proteins are able to form and kinetically stabilize O/W emulsions. CP and PP exhibited emulsifying properties comparable to those of WPI, whereas LP is slightly less efficient, therewith indicating the great potential and that pea and chickpea protein isolates hold as emulsifiers in acidic food formulations.