Pea protein isolates: emulsification properties as affected by preliminary pretreatments

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-12-02 DOI:10.15586/ijfs.v34i4.2259

G. D'alessio, F. Flamminii, M. Faieta, P. Pittia, C. D. Di Mattia

引用次数: 2

Abstract

The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.

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豌豆分离蛋白：初步预处理对乳化特性的影响

研究了商业豌豆分离蛋白在水包油模型乳液中的表面和乳化性能，以及不溶性残留物在乳液稳定性中的作用。评价了乳液的液滴尺寸分布、絮凝指数、微观结构和蛋白质覆盖率。不溶性组分对豌豆蛋白的乳化性能有积极贡献，允许形成具有更高分散度的乳液，特别是在低分离物浓度下，同时增强了物理稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.