Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application
Summary 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 may...
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| Veröffentlicht in: | International journal of food science & technology 2022-07, Vol.57 (7), p.3955-3966 |
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| container_title | International journal of food science & technology |
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| creator | Shen, Yanting Babu, Karthik Sajith Amamcharla, Jayendra Li, Yonghui |
| description | Summary
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.
Preparation of egg‐free mayonnaise from modified pea protein. |
| doi_str_mv | 10.1111/ijfs.15564 |
| format | Article |
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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.
Preparation of egg‐free mayonnaise from modified pea protein.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15564</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Droplets ; Emulsified foods ; Emulsifiers ; Emulsions ; Guar gum ; Mayonnaise ; Peas ; pH effects ; plant protein ingredient ; Polysaccharides ; protein emulsifier ; protein functionality ; protein modification ; Proteins ; Rheological properties ; rheology ; Saccharides ; Sodium chloride ; Stability analysis ; Viscoelasticity ; Viscosity ; Yolk</subject><ispartof>International journal of food science & technology, 2022-07, Vol.57 (7), p.3955-3966</ispartof><rights>2022 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3014-c7f7f6bf8ba56c61fd4cbaa5aa48f8d706dc46e59df00c65156b03c1418fd4453</citedby><cites>FETCH-LOGICAL-c3014-c7f7f6bf8ba56c61fd4cbaa5aa48f8d706dc46e59df00c65156b03c1418fd4453</cites><orcidid>0000-0003-4320-0806</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15564$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15564$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,45579,45580</link.rule.ids></links><search><creatorcontrib>Shen, Yanting</creatorcontrib><creatorcontrib>Babu, Karthik Sajith</creatorcontrib><creatorcontrib>Amamcharla, Jayendra</creatorcontrib><creatorcontrib>Li, Yonghui</creatorcontrib><title>Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application</title><title>International journal of food science & technology</title><description>Summary
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.
Preparation of egg‐free mayonnaise from modified pea protein.</description><subject>Droplets</subject><subject>Emulsified foods</subject><subject>Emulsifiers</subject><subject>Emulsions</subject><subject>Guar gum</subject><subject>Mayonnaise</subject><subject>Peas</subject><subject>pH effects</subject><subject>plant protein ingredient</subject><subject>Polysaccharides</subject><subject>protein emulsifier</subject><subject>protein functionality</subject><subject>protein modification</subject><subject>Proteins</subject><subject>Rheological properties</subject><subject>rheology</subject><subject>Saccharides</subject><subject>Sodium chloride</subject><subject>Stability analysis</subject><subject>Viscoelasticity</subject><subject>Viscosity</subject><subject>Yolk</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp90M9LwzAUB_AgCs7pxb-g4E2oe2mTtDvK2HQy8OA8h9c0KSltWpMW6X9v5zyby4PweT_4EnJP4YnOb2VrE54o54JdkAVNBY8TkdBLsoA1h5izJL0mNyHUAJCkGVuQ47Ydm2DNZF0V9b7rtR-sDlFnol7j6WfQ1q2qEX1UjW2kOlePFQ4zQVdGLU6dc2iDjrDvG6twsJ27JVcGm6Dv_uqSfO62x81rfHh_2W-eD7FKgbJYZSYzojB5gVwoQU3JVIHIEVlu8jIDUSomNF-XBkAJTrkoIFWU0XymjKdL8nCeO5_5NeowyLobvZtXykTkCQieAMzq8ayU70Lw2sje2xb9JCnIU2rylJr8TW3G9Iy_baOnf6Tcv-0-zj0_w6Jw9Q</recordid><startdate>202207</startdate><enddate>202207</enddate><creator>Shen, Yanting</creator><creator>Babu, Karthik Sajith</creator><creator>Amamcharla, Jayendra</creator><creator>Li, Yonghui</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4320-0806</orcidid></search><sort><creationdate>202207</creationdate><title>Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application</title><author>Shen, Yanting ; Babu, Karthik Sajith ; Amamcharla, Jayendra ; Li, Yonghui</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3014-c7f7f6bf8ba56c61fd4cbaa5aa48f8d706dc46e59df00c65156b03c1418fd4453</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Droplets</topic><topic>Emulsified foods</topic><topic>Emulsifiers</topic><topic>Emulsions</topic><topic>Guar gum</topic><topic>Mayonnaise</topic><topic>Peas</topic><topic>pH effects</topic><topic>plant protein ingredient</topic><topic>Polysaccharides</topic><topic>protein emulsifier</topic><topic>protein functionality</topic><topic>protein modification</topic><topic>Proteins</topic><topic>Rheological properties</topic><topic>rheology</topic><topic>Saccharides</topic><topic>Sodium chloride</topic><topic>Stability analysis</topic><topic>Viscoelasticity</topic><topic>Viscosity</topic><topic>Yolk</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shen, Yanting</creatorcontrib><creatorcontrib>Babu, Karthik Sajith</creatorcontrib><creatorcontrib>Amamcharla, Jayendra</creatorcontrib><creatorcontrib>Li, Yonghui</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shen, Yanting</au><au>Babu, Karthik Sajith</au><au>Amamcharla, Jayendra</au><au>Li, Yonghui</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-07</date><risdate>2022</risdate><volume>57</volume><issue>7</issue><spage>3955</spage><epage>3966</epage><pages>3955-3966</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
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.
Preparation of egg‐free mayonnaise from modified pea protein.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15564</doi><tpages>3966</tpages><orcidid>https://orcid.org/0000-0003-4320-0806</orcidid></addata></record> |
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| subjects | Droplets Emulsified foods Emulsifiers Emulsions Guar gum Mayonnaise Peas pH effects plant protein ingredient Polysaccharides protein emulsifier protein functionality protein modification Proteins Rheological properties rheology Saccharides Sodium chloride Stability analysis Viscoelasticity Viscosity Yolk |
| title | Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application |
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