Pea protein [Pisum sativum] as stabilizer for oil/water emulsions

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Pea protein [Pisum sativum] as stabilizer for oil/water emulsions

Olsmats, Eleonora (författare): Uppsala universitet,Makromolekylär kemi

Rennie, Adrian R., 1957- (författare): Uppsala universitet,Makromolekylär kemi

(creator_code:org_t)

Elsevier, 2024
2024
Engelska.
Ingår i: Advances in Colloid and Interface Science. - : Elsevier. - 0001-8686 .- 1873-3727. ; 326

Relaterad länk:: https://doi.org/10.1...; visa fler...; https://uu.diva-port... (primary) (Raw object); https://urn.kb.se/re...; https://doi.org/10.1...; visa färre...

Tidskriftsartikel (refereegranskat)

Abstract Ämnesord

Stäng

A map of stability for various water/oil/pea protein compositions has been plotted from the numerous reported results. Two clear regions of stability were identified. High internal oil phase emulsions with 70–80%, v/v oil content stabilized by total pea protein concentration <2.5%, w/v showed stability. Low oil content of 10–30%, v/v for a range of total pea protein concentrations >0.5%, w/v have also been identified as stable. Intermediate oil content and pea protein concentrations >4% w/v are unexplored regions and are likely to be areas of fruitful future research. The wide range of stability suggests that different stabilization mechanisms could be important for different compositions and careful consideration has to be taken to avoid oversimplification. Both stabilization with particles, i.e. Pickering emulsions, and protein unfolding have been suggested as mechanisms. The diverse way of describing stability makes it difficult to intercompare results in different studies. A summary of different oil types used have been presented and several properties such as dynamic viscosity, density, the dielectric constant and interfacial tension have been summarized for common vegetable oils. The type of vegetable oil and emulsion preparation techniques were seen to have rather little effect on emulsion stability. However, the different extraction methods and processing of the pea material had more effect, which could be attributed to changing composition of different proteins and to the states of aggregation and denaturing. Careful consideration has to be taken in the choice of extraction method and an increased understanding of what contributes to the stability is desirable for further progress in research and eventual product formulation.

Ämnesord

TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Nyckelord

Pea protein
Food applications
Pickering stabilizers
Emulsion stability
Ternary phase map

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Av författaren/redakt...: Olsmats, Eleonor ...; Rennie, Adrian R ...

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TEKNIK OCH TEKNOLOGIER: TEKNIK OCH TEKNO ...; och Annan teknik; och Livsmedelsteknik

LANTBRUKSVETENSKAPER: LANTBRUKSVETENSK ...; och Lantbruksvetensk ...; och Livsmedelsvetens ...

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Av lärosätet: Uppsala universitet

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