Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties.

ABSTRACT: In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size (d_3,2) vs protein concentration (C_p)) at pH 7.0 was investigated using a purified pea legumin (PLF_sol) and pea vicilin fraction (PVF_sol). Despite a different Γ_max,theo, the interfacial properties at the oil-water interface and the emulsifying properties were similar for PLF_sol and PVF_sol. Hence, the L:V ratio did not affect the pea protein emulsifying properties. Further, PLF_sol and PVF_sol were less efficient than whey protein isolate (WPI_sol) in stabilizing the emulsion droplets against coalescence. This was explained by their larger radius and thus slower diffusion. For this reason, the difference in diffusion rate was added as a parameter to the surface coverage model. With this addition, the surface coverage model described the d_3,2 versus C_p of the pea protein samples well.

SUBMITTER: Meijers MGJ 

PROVIDER: S-EPMC10375591 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature