Location: Sugarbeet and Potato ResearchTitle: Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application
|SHEN, YANTING - Kansas State University|
|BABU, KARTHIK - Kansas State University|
|AMAMCHARLA, JAYENDRA - Kansas State University|
|LI, YONGHUI - Kansas State University|
Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/9/2022
Publication Date: 1/13/2022
Citation: Shen, Y., Babu, K.S., Amamcharla, J., Li, Y. 2022. Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application. International Journal of Food Science and Technology. 57:3955–3966. https://doi.org/10.1111/ijfs.15564.
Interpretive Summary: Modified plant protein may be used as a healthy and more functional stabilizer in food products. Mayonnaise requires a stabilizer, also known as an emulsifier, to give it its characteristic texture and mouth feel. The objective of this study was to evaluate the potential use of modified pea protein as an alternative emulsifier in mayonnaise. We modified the protein by combining it with guar gum, a natural carbohydrate, and then assessed its properties as an emulsifier in mayonnaise, relative to the use of egg yolk powder. The guar-pea protein combination, at higher protein concentrations, exhibited excellent emulsifying properties. This information will benefit food professionals interested in developing and utilizing plant protein in new food products.
Technical 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.