Impact of sodium alginate on binary whey/pea protein-stabilised emulsions

This study aims to understand impact of sodium alginate addition on binary whey/pea protein-stabilised emulsions at various pH. The properties and stability of binary whey/pea protein-stabilised emulsions were characterised by microstructural analysis, droplet size, creaming index in comparison to sole proteins. Protein composition at oil/water interface was examined via SDS-PAGE. Alginate incorporation reduced the droplet sizes and enhanced the emulsion stability at pH 6.6. At pH 11.0, protein only-stabilised emulsion was stable for 21 days, while alginate addition resulted in phase separation in the binary whey/pea protein-stabilised emulsions. The presence of alginate promoted protein adsorption at all pH with both proteins present at the interface. Whey protein displaced pea protein in the binary whey/pea protein-stabilised emulsions over time, whereas alginate addition prevented pea protein from being replaced by whey protein during storage, enhancing their stability. Binary whey/pea proteins with sodium alginate are promising emulsifiers with potential application for liquid creamers.