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Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application |
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| Authors: | Yanting Shen Karthik Sajith Babu Jayendra Amamcharla Yonghui Li |
| Affiliation: | 1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506 USA
Contribution: Conceptualization (equal), Data curation (equal), Formal analysis (equal), ?Investigation (equal), Methodology (equal), Validation (equal), Visualization (equal), Writing - original draft (equal), Writing - review & editing (equal);2. Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, 66506 USA Contribution: ?Investigation (equal), Methodology (equal), Writing - review & editing (equal);3. Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS, 66506 USA Contribution: ?Investigation (equal), Methodology (equal), Resources (equal), Supervision (equal), Writing - review & editing (equal);4. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506 USA |
| Abstract: | Modified plant protein may be used as a healthy and more functional emulsifier in food products. The objective of this study was to evaluate the emulsifying properties of functionally enhanced pea protein (i.e. pea protein conjugated with guar gum, G-PPI) and its potential application to mayonnaise, compared with unmodified pea protein. Emulsions containing G-PPI were prepared at different pH, salt concentrations, protein concentrations and oil/water ratios. Mayonnaise samples were prepared using the pea proteins or egg yolk powder. Various characteristics of the emulsions, including droplet size, apparent viscosity, viscoelasticity and microstructure, were analysed. The emulsions with G-PPI had significantly increased stability of up to 89.4% and apparent viscosity of up to 48.62 mPa.s. The G-PPI emulsion had a smaller average droplet size of 934.4 nm at pH 7 compared with the PPI emulsion (stability 62.7%, apparent viscosity 22.8 mPa.s and droplet size 1664.8 nm). The pH, NaCl concentration, protein concentration and oil/water ratio greatly affected the emulsifying properties. The G-PPI mayonnaise at higher protein concentrations (6 or 8%) exhibited excellent emulsifying and rheological properties. The modified pea protein through the green modification process with natural polysaccharides could be used as a safe and functional emulsifier in different emulsified foods. |
| Keywords: | Emulsified foods plant protein ingredient protein emulsifier protein functionality protein modification rheology |