Pea flour as stabilizer of oil-in-water emulsions

Protein purification unnecessary

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Plant proteins have recently gained considerable attention as stabilizers of food-grade oil-in-water emulsions. However, the separation of plant proteins from their native matrix can be cumbersome due to the molecular complexity of plants. This issue could be alleviated by avoiding the protein purification step. In this work, we show that native pea flour containing 50 wt% starch and 20 wt% protein has similar interfacial properties compared to concentrated pea protein systems (~55 wt% protein). Interfacial tension profile of pea flour was similar to that of concentrated pea protein, indicating that proteins are the primary stabilizing agents of the interface. The fabricated oil-in-water emulsions (10.0 wt% oil) made with pea flour or pea protein concentrate containing 0.2 and 0.3 wt% protein showed a similar monomodal droplet size distribution. Moreover, both emulsions stabilized by the pea flour and the pea protein concentrate had similar rheological properties, showing that starch granules did not have any impact on the physical properties. This work clearly showed that stable oil-in-water emulsions can be produced with pea flour and further purification of pea proteins is not necessary.

Original languageEnglish
Article number105533
JournalFood Hydrocolloids
Volume101
Early online date21 Nov 2019
DOIs
Publication statusE-pub ahead of print - 21 Nov 2019

Fingerprint

pea protein
Peas
Flour
Emulsions
Purification
emulsions
flour
peas
Oils
Proteins
Water
protein concentrates
plant proteins
proteins
Plant Proteins
food grades
droplet size
surface tension
starch granules
rheological properties

Keywords

  • Emulsions
  • Natural emulsifiers
  • Pea proteins
  • Plant proteins
  • Yellow peas

Cite this

@article{e1440466594a4bccbae79533fe603cbb,
title = "Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary",
abstract = "Plant proteins have recently gained considerable attention as stabilizers of food-grade oil-in-water emulsions. However, the separation of plant proteins from their native matrix can be cumbersome due to the molecular complexity of plants. This issue could be alleviated by avoiding the protein purification step. In this work, we show that native pea flour containing 50 wt{\%} starch and 20 wt{\%} protein has similar interfacial properties compared to concentrated pea protein systems (~55 wt{\%} protein). Interfacial tension profile of pea flour was similar to that of concentrated pea protein, indicating that proteins are the primary stabilizing agents of the interface. The fabricated oil-in-water emulsions (10.0 wt{\%} oil) made with pea flour or pea protein concentrate containing 0.2 and 0.3 wt{\%} protein showed a similar monomodal droplet size distribution. Moreover, both emulsions stabilized by the pea flour and the pea protein concentrate had similar rheological properties, showing that starch granules did not have any impact on the physical properties. This work clearly showed that stable oil-in-water emulsions can be produced with pea flour and further purification of pea proteins is not necessary.",
keywords = "Emulsions, Natural emulsifiers, Pea proteins, Plant proteins, Yellow peas",
author = "Simha Sridharan and Meinders, {Marcel B.J.} and Bitter, {Johannes H.} and Nikiforidis, {Constantinos V.}",
year = "2019",
month = "11",
day = "21",
doi = "10.1016/j.foodhyd.2019.105533",
language = "English",
volume = "101",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

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TY - JOUR

T1 - Pea flour as stabilizer of oil-in-water emulsions

T2 - Protein purification unnecessary

AU - Sridharan, Simha

AU - Meinders, Marcel B.J.

AU - Bitter, Johannes H.

AU - Nikiforidis, Constantinos V.

PY - 2019/11/21

Y1 - 2019/11/21

N2 - Plant proteins have recently gained considerable attention as stabilizers of food-grade oil-in-water emulsions. However, the separation of plant proteins from their native matrix can be cumbersome due to the molecular complexity of plants. This issue could be alleviated by avoiding the protein purification step. In this work, we show that native pea flour containing 50 wt% starch and 20 wt% protein has similar interfacial properties compared to concentrated pea protein systems (~55 wt% protein). Interfacial tension profile of pea flour was similar to that of concentrated pea protein, indicating that proteins are the primary stabilizing agents of the interface. The fabricated oil-in-water emulsions (10.0 wt% oil) made with pea flour or pea protein concentrate containing 0.2 and 0.3 wt% protein showed a similar monomodal droplet size distribution. Moreover, both emulsions stabilized by the pea flour and the pea protein concentrate had similar rheological properties, showing that starch granules did not have any impact on the physical properties. This work clearly showed that stable oil-in-water emulsions can be produced with pea flour and further purification of pea proteins is not necessary.

AB - Plant proteins have recently gained considerable attention as stabilizers of food-grade oil-in-water emulsions. However, the separation of plant proteins from their native matrix can be cumbersome due to the molecular complexity of plants. This issue could be alleviated by avoiding the protein purification step. In this work, we show that native pea flour containing 50 wt% starch and 20 wt% protein has similar interfacial properties compared to concentrated pea protein systems (~55 wt% protein). Interfacial tension profile of pea flour was similar to that of concentrated pea protein, indicating that proteins are the primary stabilizing agents of the interface. The fabricated oil-in-water emulsions (10.0 wt% oil) made with pea flour or pea protein concentrate containing 0.2 and 0.3 wt% protein showed a similar monomodal droplet size distribution. Moreover, both emulsions stabilized by the pea flour and the pea protein concentrate had similar rheological properties, showing that starch granules did not have any impact on the physical properties. This work clearly showed that stable oil-in-water emulsions can be produced with pea flour and further purification of pea proteins is not necessary.

KW - Emulsions

KW - Natural emulsifiers

KW - Pea proteins

KW - Plant proteins

KW - Yellow peas

U2 - 10.1016/j.foodhyd.2019.105533

DO - 10.1016/j.foodhyd.2019.105533

M3 - Article

VL - 101

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105533

ER -