Complexing hemp seed protein with pectin for improved emulsion stability

Area of Science:

• Food Science
• Colloid and Surface Chemistry
• Biomaterials

Background:

• Hemp seed protein shows promise as a food emulsifier.
• Challenges include poor solubility and aggregation, limiting its application.
• Improving hemp seed protein functionality is crucial for its wider adoption.

Purpose of the Study:

• To enhance the dispersibility and emulsifying properties of hemp seed protein.
• To investigate the effect of pectin complexation on hemp seed protein stability.
• To explore pectin as a co-stabilizer for hemp seed protein-based emulsions.

Main Methods:

• Complexation of hemp seed protein with pectin at various ratios (1:1, 2:1, 4:1).
• Analysis of protein-pectin complexation effects on protein dispersibility and aggregation.
• Formation and stability testing of oil-in-water emulsions stabilized by hemp seed protein and its complexes with pectin under accelerated storage conditions (55°C).
• Rheological characterization of emulsions.

Main Results:

• Complexation improved hemp seed protein polydispersity and reduced aggregation in aqueous dispersion.
• Emulsions stabilized by hemp seed protein-pectin complexes exhibited homogenous droplet size distribution.
• Hemp seed protein-pectin complexes demonstrated superior emulsion stability, preventing coalescence under accelerated storage.
• Rheological data indicated pectin imparts structural integrity to emulsion droplets.

Conclusions:

• Pectin complexation effectively mitigates hemp seed protein aggregation and enhances its dispersibility.
• Hemp seed protein-pectin complexes offer remarkable stability to oil-in-water emulsions.
• Pectin acts as a valuable co-stabilizer, improving the performance of hemp seed protein as an emulsifier in food systems.