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| Properties of emulsions stabilized by pea protein isolate/carrageenan complexes |
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| DOI： |
| KeyWord:pea protein isolate carrageenan electrostatic complex emulsion stability |
| FundProject: |
| Author Name | Affiliation | | SHEN Kejie1, LI Xingfei1, HUA Yufei1, ZHANG Zhao2, CAO Lianfeng2, WANG Caili2, ZHANG Caimeng1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Shandong Jiahua Biotechnology Co. , Ltd. , Liaocheng 252400, Shandong, China |
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| Abstract: |
| To improve the emulsification stability of pea protein isolate (PPI) in acidic emulsion systems, soluble electrostatic complex emulsions were prepared by mixing PPI with anionic polysaccharide carrageenan (CG) under acidic conditions. The stability of the two emulsions was determined by measuring the changes of particle size, ζ-potential, microstructure and emulsion precipitation index at different pH(4-7) of PPI emulsion and PPI/CG complex emulsion. The results showed that the particle size of PPI emulsions reached more than 35 μm at pH 4-5, while the particle size of PPI/CG complex emulsions were less than 18 μm at pH 4-7. After storage for 14 d, the particle size of PPI emulsion and PPI/CG complex emulsion slightly increased. Under acidic conditions, the absolute value of ζ-potential of PPI emulsion was less than 30 mV, and that of PPI/CG complex emulsion was above 40 mV. The dispersion of PPI/CG complex emulsion was obviously improved compared with PPI emulsion under acidic conditions. The emulsion precipitation index of PPI emulsion basically gradually increased with the prolonging of storage time during 14 d storage, while the emulsion precipitation index of PPI/CG complex emulsion was basically 0. In conclusion, the PPI/CG complex can significantly improve the emulsion stability of PPI under acidic conditions. |
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