乳状液
豌豆蛋白
黄原胶
溶解度
化学
植物蛋白
油滴
色谱法
流变学
食品科学
化学工程
材料科学
有机化学
复合材料
工程类
作者
Rui Liu,Xuebing Yan,Ruixin Liu,Qifan Wu,Yuhong Gao,Esther Mwizerwa Muhindo,Zijian Zhi,Tao Wu,Wenjie Sui,Qiaomei Zhu
摘要
Abstract BACKGROUND Lima bean protein isolate (LPI) is an underutilized plant protein. Similar to other plant proteins, it may display poor emulsification properties. In order to improve its emulsifying properties, one effective approach is using protein and polysaccharide mixtures. This work investigated the structural and emulsifying properties of LPI as well as the development of an LPI/xanthan gum (XG)‐stabilized oil‐in‐water emulsion. RESULTS The highest protein solubility (84.14%) of LPI was observed and the molecular weights ( M w ) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (15.97 m 2 g −1 ) of LPI might be associated with its relatively high protein solubility and more low‐ M w subunits ( M w < 35 kDa). The effects of oil volume fraction ( ϕ ) on droplet size, microstructure, rheological behavior and stability of emulsions were investigated. As ϕ increased from 0.2 to 0.8, the emulsion was arranged from spherical and dispersed oil droplets to polyhedral packing of oil droplets adjacent to each other, while the LPI/XG mixtures changed from particles (in the uncrowded interfacial layer) to lamellae (in the crowded interfacial layer). When ϕ was 0.6, the emulsion was in a transitional state with the coexistence of particles and lamellar structures on the oil droplet surface. The LPI/XG‐stabilized emulsions with ϕ values of 0.6–0.8 showed the highest stability during a 14‐day storage period. CONCLUSION This study developed a promising plant‐based protein resource, LPI, and demonstrates potential application of LPI/XG as an emulsifying stabilizer in foods. © 2023 Society of Chemical Industry.
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