Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

被引：74

作者：

Ettoumi, Yakoub Ladjal ^{[1
]}

Chibane, Mohamed ^{[2
]}

Romero, Alberto ^{[3
]}

机构：

[1] Univ Abderahman Mira, FSNV, Dept Sci Alimentaires, Bejaia 06000, Algeria

[2] Univ Akli Mohand Oulhadj Bouira, Lab Gest & Valorisat Ressources Nat Assurance Qua, Bouira 10000, Algeria

[3] Univ Seville, Dept Ingn Quim, Fac Quim, E-41012 Seville, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 66卷

关键词：

Acidic emulsions; Legume protein; Protein concentration; Ionic strength; Microstructure; IN-WATER EMULSIONS; FUNCTIONAL-PROPERTIES; ISOELECTRIC PRECIPITATION; PEA; CHICKPEA; LENTIL; PH; STABILITY; ADSORPTION; RHEOLOGY;

D O I：

10.1016/j.lwt.2015.10.051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and stability (droplet size distribution, flocculation, coalescence and creaming) were determined. The microstructure of selected emulsions was also studied. Results indicated that emulsifying properties (ability and stability) are dependent to protein concentration and highly sensitive to ionic strength. In our conditions, the best emulsifying properties are found around 1.5% of protein, and at less than 50 mM of NaCl. Clearly, ionic strength affects emulsions microstructure. Thus, this study indicated that pea, chickpea and lentil proteins would have great potential as emulsifiers in acidic food formulations. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：260 / 266

页数：7

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