Functional characterization of commercial plant proteins and their application on stabilization of emulsions

Autor(es)

Mota da Silva, Aurenice Maria ^[1] ; Almeida, Flavia Souza ^[1] ; Kawazoe Sato, Ana Carla ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Engn DEA, St Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 292, MAR 2021.
• Citações Web of Science: 0

Resumo

A variety of plant-derived proteins are commercially produced to meet global demand. However, their utilization is still limited. We examined the physicochemical composition and functional properties of three commercial plant protein concentrates: PoPC (potato), RiPC (rice), and PePC (pea) with a focus on the emulsifying properties. PePC showed better water-solubility, emulsifying capacity, and faster interfacial tension reduction than PoPC and RiPC. The low solubility of PoPC and RiPC (<20% at 25 degrees C) was improved by thermal treatment, especially for PoPC (similar to 80%). The oil/water ratio (10:90, 20:80, and 40:60) and pH (3.5, 5.0, and 7.0) influenced emulsion formation and stability for all proteins. PePC-stabilized emulsions were more stable with the smallest droplet size (D32 = 8.5-40.0 mu m) which was correlated with the highest hydrophobicity. Fluorescence microscopy images indicated that RiPC formed a physical barrier around the emulsion droplets. Major differences in functional properties were observed between commercial and laboratory recovered proteins reported in the literature. (AU)

• Processo FAPESP: 18/21987-1 - Obtenção de proteínas de origem vegetal e avaliação da funcionalidade para aplicação em sistemas de encapsulação
• Beneficiário: Ana Carla Kawazoe Sato
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 11/06083-0 - Emulsificação por microcanais
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 07/58017-5 - Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade.
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários