Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Area of Science:

• Food Science
• Protein Chemistry
• Emulsion Technology

Background:

• Pea protein isolate (PPI) offers nutritional and sustainability benefits but has limited emulsifying functionality for food applications.
• High-internal-phase emulsions (HIPEs) are explored as replacements for hydrogenated fats in food products.
• Improving the emulsifying properties of PPI is crucial for expanding its use in food formulations.

Purpose of the Study:

• To investigate the use of glycated pea protein isolate (PPI) as an emulsifier for preparing HIPEs.
• To functionalize commercial PPI with maltodextrin (MD) via glycosylation to enhance its emulsifying capabilities.
• To evaluate the impact of glycosylation conditions on HIPE properties and stability.

Main Methods:

• Commercial PPI was glycated with maltodextrin (MD) in ratios of 1:1 and 1:2.
• Glycosylation was performed for 15 and 30 minutes using heat treatment.
• The prepared HIPEs were evaluated for oil loss, texture, and microstructural properties.

Main Results:

• Glycated-PPI-stabilized HIPEs exhibited enhanced consistency, firmness, viscosity, and cohesiveness.
• Emulsions demonstrated a tight, homogeneous structure and improved physical stability during storage.
• Optimal stability was achieved with a 1:2 PPI:MD ratio and 30 minutes of heat treatment.
• Reaction time significantly influenced textural properties, particularly at a 1:1 PPI:MD ratio.

Conclusions:

• Glycosylation of PPI with MD via the Maillard reaction is an effective strategy to improve its emulsifying and stabilizing properties.
• This functionalization enhances PPI's suitability for creating stable HIPEs with desirable textural attributes.
• The study provides a method for improving pea protein functionality for food applications, particularly in fat replacement.