Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application

Abstract

Modified plant protein may be used as a healthy and more functional emulsifier in food products. The objective of this study was to evaluate the emulsifying properties of functionally enhanced pea protein (i.e. pea protein conjugated with guar gum, G-PPI) and its potential application to mayonnaise, compared with unmodified pea protein. Emulsions containing G-PPI were prepared at different pH, salt concentrations, protein concentrations and oil/water ratios. Mayonnaise samples were prepared using the pea proteins or egg yolk powder. Various characteristics of the emulsions, including droplet size, apparent viscosity, viscoelasticity and microstructure, were analysed. The emulsions with G-PPI had significantly increased stability of up to 89.4% and apparent viscosity of up to 48.62 mPa.s. The G-PPI emulsion had a smaller average droplet size of 934.4 nm at pH 7 compared with the PPI emulsion (stability 62.7%, apparent viscosity 22.8 mPa.s and droplet size 1664.8 nm). The pH, NaCl concentration, protein concentration and oil/water ratio greatly affected the emulsifying properties. The G-PPI mayonnaise at higher protein concentrations (6 or 8%) exhibited excellent emulsifying and rheological properties. The modified pea protein through the green modification process with natural polysaccharides could be used as a safe and functional emulsifier in different emulsified foods.

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

“…Usually, mayonnaise prepared with proteins that have excellent emulsifying properties presents more compact and uniform droplets, which can prevent droplets from flocculation or coalescence by increasing steric repulsion. Conversely, mayonnaise prepared with proteins that have poor emulsifying properties shows oil droplets with flocculation (Shen, Babu, et al., 2022). MBPs had lower emulsifying properties than other leguminous proteins, such as cowpea, soybean, and pea proteins, at pH 3.0, 7.0, and 9.0, with the EAI values of all proteins at 8.70–9.62, 9.10–10.33, and 9.59–10.16 m 2 /g, respectively, and ESI values of 110–460, 250–465, and 500–2800 min, respectively (Ge et al., 2021).…”

Biopolymer: A Sustainable Material for Food and Medical Applications

“…Stabilizer, thickener, gluten-free noodles, emulsifier, reducing oil uptake during fry [150] Beverage Industry Thickener, stabilizer, dietary fiber [151] Dairy Products…”

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

“…The results showed that GG strongly correlated with the textural properties over the other parameters (Wang et al, 2016 ). Shen et al ( 2022 ) supplemented mayonnaise samples with pea protein and GG (G‐PPI), and then they found that the stability of G‐PPI emulsions had significantly increased. Also, treated samples exhibited excellent emulsifying and rheological properties (Shen et al, 2022 ).…”