Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-09-25 DOI:10.1007/s11483-025-10038-z

Rodrigo A. Contreras, Antonia Mayne-Nicholls, Gerónimo Lauzan, Claudia Vidal, Matthew Sujanto, Marisol Pizarro

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引用次数: 0

Abstract

Colloidal stability of pea protein isolate (PPI) solutions is essential for their use in plant-based beverages, as it directly affects sensory properties and consumer acceptance. This study systematically investigated the potential of natural hydrocolloids, specifically xanthan gum, low-acyl gellan gum (LA-gellan), and their combinations, to improve PPI stability. The PPI exhibited a high protein content (79 g/100 g) and moderate solubility (57.8%) at neutral pH (7.0–7.5). Stabilizer performance was assessed using sedimentation kinetics (via UV absorbance at 280 nm), effective concentration (EC₅₀), and sedimentation rate constants (k). Individually, both xanthan and LA-gellan effectively reduced sedimentation, resulting in low k values and EC₅₀ thresholds. Their combinations exhibited synergistic effects, retaining over 70% of soluble protein after 100 min while maintaining viscosities below 30 cP at 25 °C suitable for beverage applications. Optimized formulations achieved effective stabilization without compromising viscosity, ensuring an optimal balance between physical stability and sensory acceptability. These findings highlight the strategic potential of natural hydrocolloids as functional stabilizers in high-protein plant-based formulations.

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稳定豌豆蛋白溶液的天然水胶体的筛选与优化

豌豆分离蛋白（PPI）溶液的胶体稳定性对其在植物性饮料中的应用至关重要，因为它直接影响感官特性和消费者接受度。本研究系统地研究了天然水胶体的潜力，特别是黄原胶、低酰基结冷胶（LA-gellan）及其组合，以提高PPI的稳定性。PPI在中性pH（7.0-7.5）下具有高蛋白质含量（79 g/100 g）和中等溶解度（57.8%）。通过沉降动力学（通过280 nm的紫外吸收）、有效浓度（EC50）和沉降速率常数(k)来评估稳定剂的性能。单独地，黄原胶和la -结冷胶都有效地减少了沉淀，导致低k值和EC50阈值。它们的组合表现出协同效应，在25°C条件下，100分钟后可保留70%以上的可溶性蛋白质，同时保持粘度低于30 cP，适用于饮料应用。优化的配方在不影响粘度的情况下实现了有效的稳定，确保了物理稳定性和感官可接受性之间的最佳平衡。这些发现突出了天然水胶体作为高蛋白植物性配方的功能稳定剂的战略潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.