TY - JOUR
T1 - Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification
AU - Ladjal Ettoumi, Yakoub
AU - Berton-Carabin, Claire
AU - Chibane, Mohamed
AU - Schroën, Karin
PY - 2017
Y1 - 2017
N2 - 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 (d4,3) 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.
AB - 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 (d4,3) 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.
KW - Emulsifiers
KW - Interfacial tension
KW - Legume proteins
KW - oïl-in-water emulsions
KW - Premix membrane emulsification
U2 - 10.1007/s11483-017-9471-x
DO - 10.1007/s11483-017-9471-x
M3 - Article
AN - SCOPUS:85009858780
VL - 12
SP - 119
EP - 128
JO - Food Biophysics
JF - Food Biophysics
SN - 1557-1858
IS - 1
ER -