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Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin
Marina Campos Assumpção de Amarante1, Thomas MacCalman2, Stephen E Harding2
1School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands B15 2TT, United Kingdom; Department of Chemical Engineering and Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
Mixing quinoa protein isolate (QPI) with maltodextrin (MD) creates unique phase behavior, challenging the predictable formulation of plant-based foods. Understanding these interactions is key for developing novel food products.
Area of Science:
- Food Science
- Biopolymer Interactions
- Materials Science
Background:
- Growing consumer demand for plant-based protein alternatives.
- Challenges in achieving desired microstructures in plant-based food products using proteins alone.
- Polysaccharides as potential facilitators for structuring plant-based ingredients.
Purpose of the Study:
- Investigate the phase behavior and microstructure of quinoa protein isolate (QPI) mixed with maltodextrin (MD).
- Analyze the impact of different maltodextrin dextrose equivalents (DE 7 and DE 2) on QPI-MD mixtures.
- Elucidate the phase separation mechanism in these biopolymer blends.
Main Methods:
- Phase diagram binodal determination for QPI-MD mixtures.
- Molecular weight distribution analysis.
- Microstructure characterization using various techniques.
- Investigation of pre-heated QPI and salt-removed systems.
Main Results:
- Atypical binodal shapes observed in QPI-MD phase diagrams, with increasing concentrations of both components in their respective phases.
- Evidence of maltodextrin fractionation between phases and entrapment in the QPI-rich phase.
- Depletion flocculation suggested as the phase separation mechanism.
- Similar atypical phase diagrams observed upon pre-heating QPI or removing salt.
Conclusions:
- The study provides insights into the complex phase behavior of plant protein-polysaccharide mixtures.
- Formulating plant-based products with predictable properties may be more challenging than previously anticipated.
- Findings contribute to understanding biopolymer interactions for novel food product development.
