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Research Article | Open Access

Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

Jia Yanga, Fenghong Huanga, Qingde Huanga, Da Mab, Yashu Chena, Dengfeng Penga, Xiao Yua,c, Qianchun Denga( ), Fang Gengd( )
Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Science, Wuhan 430062, China
College of Packaging Engineering, Jinan University, Zhuhai 519070, China
College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

This study characterized and compared the physical and emulsifying properties of pea protein (PP) and its modified proteins (ultrasound treated- PP (PPU), flaxseed gum (FG) treated PP (PPFG) and ultrasound treated- PPFG (PPFGU)). The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0, while ultrasound played an important role in reducing protein size, increasing surface hydrophobicity and molecular fluidity onto oil-water interface. So ultrasound further enhanced the interaction of PP with FG, and produced the PPFGU complex with smaller droplet size, higher ζ-potential and lower turbidity. Further, combination of FG and ultrasound improved the physical properties of PP with higher viscosity, stiffer gels (defined as higher elastic modulus), stronger hydrophobic properties, better thermal stability, and fast protein absorption rate. Therefore, the PPFGU coarse emulsion performed highest emulsifying activity index (EAI) and emulsion stability index (ESI) that the stabilized nanoemulsion obtained smallest droplet size, higher ζ-potential, and longest storage stability. The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP, which can be considered as a potential plant-based emulsifier applied in the food industry.

Keywords

Pea proteinFlaxseed gumUltrasonic treatmentEmulsifying propertiesPhysical properties

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 431-441
DOI: 10.1016/j.fshw.2022.07.045
Cite this article:
Yang J, Huang F, Huang Q, et al. Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment. Food Science and Human Wellness, 2023, 12(2): 431-441. https://doi.org/10.1016/j.fshw.2022.07.045

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Received: 11 July 2021
Revised: 29 July 2021
Accepted: 25 August 2021
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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