Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation.
Chickpea and lentil protein-stabilized emulsions were optimized with regard to pH (3.0-8.0), protein concentration (1.1-4.1% w/w), and oil content (20-40%) for their ability to form and stabilize oil-in-water emulsions using response surface methodology. Specifically, creaming stability, droplet size, and droplet charge were assessed. Optimum conditions for minimal creaming (no serum separation after 24 h), small droplet size (<2 μm), and high net droplet charge (absolute value of ZP > 40 mV) were identified as 4.1% protein, 40% oil, and pH 3.0 or 8.0, regardless of the plant protein used for emulsion preparation.
Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, Canada S7N 5A8.
Asli
A
Can Karaca
Michael T
MT
Nickerson
Nicholas H
NH
Low
D055598:Chemical Phenomena; D029863:Cicer / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D027806:Lens Plant / Q000737:chemistry*; D008043:Linseed Oil / Q000737:chemistry; D010316:Particle Size; D010940:Plant Proteins / Q000737:chemistry*; D012995:Solubility; D055672:Static Electricity
D004655:Emulsions; D010940:Plant Proteins; D008043:Linseed Oil