Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions

This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of oil-in-water (O/W) emulsions using a simplex-centroid mixture design. The aim was to check whether proteins combined in different proportions have...

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Veröffentlicht in:Applied sciences 2024-09, Vol.14 (17), p.8086
Hauptverfasser: Lima, Raquel Reis, Vieira, Maria Eduarda Martins, Campos, Nathalia da Silva, Perrone, Ítalo Tuler, Stephani, Rodrigo, Casanova, Federico, de Carvalho, Antônio Fernandes
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Sprache:eng
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Zusammenfassung:This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of oil-in-water (O/W) emulsions using a simplex-centroid mixture design. The aim was to check whether proteins combined in different proportions have better emulsifying properties than isolated proteins. During this study, each protein concentrate was characterized by different evaluated parameters: emulsifying activity, emulsion stability, accelerated stability test, thermal coagulation time, stability to coalescence, and others. After statistical analysis mixture optimization, it was found that the best formulation for stabilizing O/W emulsion under the tested conditions (2% total protein; 3% sunflower oil) was the protein blend containing 21.21% pea, 32.78% lentil, and 46.01% fava bean. This blend exhibited better emulsification properties compared to the individual proteins.
ISSN:2076-3417
2076-3417
DOI:10.3390/app14178086