Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Abstract

Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods. In this study, the use of glycated pea protein isolate (PPI) as an emulsifier to prepare HIPEs is proposed. The functionalization of a commercial PPI in two ratios of maltodextrin (MD) (1:1 and 1:2) via glycosylation (15 and 30 min), to act as an emulsifier in HIPEs, is investigated. HIPE properties, such as oil loss and texture, were evaluated and related to microstructural properties. Glycated-PPI-stabilized HIPEs showed high consistency, firmness, viscosity, and cohesiveness values; a tight and homogeneous structure; and physical stability throughout storage. The results showed that emulsions were more stable when using a 1:2 ratio and 30 min of heat treatment. However, the reaction time was more determinant for improving the textural properties when a 1:1 ratio was used for glycosylation than when a 1:2 ratio was used. Glycosylation with MD via the Maillard reaction is a suitable method to enhance the emulsifying and stabilizing properties of PPI.

Keywords

• pea protein isolate
• maltodextrin
• glycosylation
• HIPE