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September 7, 2022Food Science and Human WellnessOpen Access

Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

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Authors

JYJia YangCentral South UniversityFHFenghong HuangMinistry of Agriculture & Farmers WelfareQHQingde HuangChinese Academy of Agricultural Sciences

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Overview

Experimental study reveals enhanced emulsifying and thermal properties of pea protein modified by flaxseed gum and ultrasound, suggesting its utility as a stable plant-based food emulsifier.

Key Points

  • To evaluate how the combination of flaxseed gum complexation and ultrasonic treatment influences the physical, structural, and emulsifying properties of pea protein.
  • Prepared unmodified pea protein, ultrasound-treated pea protein, flaxseed gum-treated pea protein, and dual-treated pea protein complexes at pH 7.0 under gentle magnetic stirring.
  • Assessed droplet size, ζ-potential, turbidity, surface hydrophobicity, elastic modulus, and thermal stability across the modified protein systems.
  • Characterized coarse emulsions and nanoemulsions to determine emulsifying activity index, emulsion stability index, and droplet storage stability.
  • Flaxseed gum formed loosely bound complexes with pea protein, while ultrasound reduced particle size and increased surface hydrophobicity and interfacial molecular fluidity.
  • Dual modification produced complexes with significantly reduced droplet size, higher ζ-potential, lower turbidity, increased viscosity, and stiffer gel networks than single modifications.
  • The combined treatment achieved the highest emulsifying activity index and emulsion stability index, generating nanoemulsions with superior thermal stability and prolonged storage endurance.

Cite This Study

Yang et al. (2022) studied this question.

synapsesocial.com/papers/69d7edd905ee2ba81dbee963https://doi.org/10.1016/j.fshw.2022.07.045
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