Dilatational and Shear Interfacial Properties of Pea Protein Isolate Systems with Transglutaminase at the Air–Water Interface

Abstract

In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial properties also play a crucial role in food systems like foam or emulsions. Therefore, the interfacial rheological behavior at the air–water interface of pea protein isolate (PPI) has been investigated to understand how affects food foam production. The PPI has been studied without modification and also through enzymatic treatment with transglutaminase (TG) to understand the interfacial properties of the modified proteins. Data obtained by static measurements have shown a surface activity of PPI comparable with other vegetable proteins, while the treatment with TG does not significantly alter the surface tension value and the interfacial adsorption rate. Differences have been found in the rearrangement rate, which decreases with TG, suggesting a possible crosslinking of the pea proteins. The PPI modified with TG, studied in dynamic conditions both in dilation and shear kinematics, are less elastic than PPI that is untreated but with a higher consistency, which may lead to poor foam stability. The lower complex interfacial modulus obtained under shear conditions also suggests a low long-time stability.

Keywords

• interfacial viscoelasticity
• crosslinking
• vegetable proteins
• pea protein
• enzyme