Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil‐in‐water emulsions

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 (Mw) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (15.97 m2 g−1) of LPI might be associated with its relatively high protein solubility and more low‐Mw subunits (Mw