Functionalised plant protein powders: From phase separation to particulate isolates.
Nirzar Doshi1, Sai Krishna Keshava Reddy2, Laurice Pouvreau3
1Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, Wageningen, The Netherlands; Laboratory of Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, The Netherlands.
Food Research International (Ottawa, Ont.)
|December 8, 2025
Summary
This study introduces a novel method using liquid-liquid phase separation (LLPS) to create improved plant protein isolates. These isolates offer enhanced processability and stability for high-protein food applications.
Area of Science:
- Food Science
- Biotechnology
- Protein Chemistry
Background:
- High protein concentrations in plant-based foods are hindered by viscosity, poor dispersibility, and protein aggregation.
- Residual components like lipoxygenase and albumins negatively impact flavor and nutritional value.
- Developing scalable, functional protein ingredients is crucial for advanced food applications.
Purpose of the Study:
- To develop a process-compatible strategy for producing functional, globulin-rich plant protein particles.
- To improve the processability and stability of plant protein isolates for concentrated food applications.
- To address limitations of conventional plant protein isolates in high-solids formulations.
Main Methods:
- Utilized liquid-liquid phase separation (LLPS) at pH 4.5 with yellow pea protein.
- Applied heat treatment, purification, and spray drying to create a particulate protein isolate.
- Compared the colloidal properties and processability of the novel isolate against a commercial-like control.
Main Results:
- Generated a protein isolate powder with 81% protein (w/w, dry basis), enriched in globulins.
- Achieved significant removal of albumins, lipids, sugars, and soluble polysaccharides.
- The isolate demonstrated superior spray drying capabilities at higher concentrations and formed stable, low-viscosity dispersions.
Conclusions:
- Established a scalable route for high-performance plant protein ingredients using LLPS.
- The resulting protein isolates enhance processability and enable higher protein loading in food products.
- This method is particularly relevant for ready-to-drink beverages and medical nutritional feeds requiring high protein content and good flowability.
