What question did this study set out to answer?

To compare the structural, surface, and functional responses of four plant protein isolates against two common dairy proteins under varying pH conditions.

January 12, 2023SHILAP Revista de lepidopterologíaOpen Access

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

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Authors

QTQi TangChina University of Mining and Technology YRYrjö H. RoosUniversity College Cork SMSong MiaoFujian Agriculture and Forestry University

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Implication

Comparative study reveals pH-dependent functional differences between plant and dairy proteins, highlighting formulation strategies for plant-based food alternatives.

Key Points

To compare the structural, surface, and functional responses of four plant protein isolates against two common dairy proteins under varying pH conditions.
Evaluated four plant protein isolates (soy, pea, lentil, chickpea) and two dairy proteins (whey protein isolate, sodium caseinate).
Subjected protein samples to four different pH environments (pH 3.0, 5.0, 7.0, and 9.0).
Analyzed structural conformation, surface characteristics, solubility, emulsifying ability, foaming capacity and stability, and water- and oil-holding capacities.
Plant proteins displayed lower solubility, emulsifying capability, and foaming capacity than dairy proteins, but exhibited superior foaming stability and water-holding capacity.
Soy protein isolate exhibited an emulsifying activity of 30.37 m²/g and water-holding capacity of 9.03 g/g in alkaline conditions, whereas chickpea protein isolate showed an oil-holding capacity of 3.33 g/g at pH 9.0.
Solution pH exerted a stronger effect on protein structure and functional performance than the protein source itself, especially under acidic conditions.

Cite This Study

Tang et al. (2023) studied this question.

synapsesocial.com/papers/69dde677bf539e2270558380 https://doi.org/10.3390/foods12020368

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Implication

Comparative study reveals pH-dependent functional differences between plant and dairy proteins, highlighting formulation strategies for plant-based food alternatives.

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

Discussion

Member takes

Implication

Key Points

Cite This Study

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

Discussion

Member takes

Implication

Key Points

Cite This Study

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