Lentil and Chickpea Protein-Stabilized Emulsions: Optimization of Emulsion Formulation

被引：42

作者：

Karaca, Asli Can ^{[1
]}

Nickerson, Michael T. ^{[1
]}

Low, Nicholas H. ^{[1
]}

机构：

[1] Univ Saskatchewan, Dept Food & Bioprod Sci, Saskatoon, SK S7N 5A8, Canada

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2011年 / 59卷 / 24期

关键词：

chickpea; lentil protein; emulsion; optimization; response surface; FUNCTIONAL-PROPERTIES; EMULSIFYING PROPERTIES; OIL; RHEOLOGY;

D O I：

10.1021/jf203028n

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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 mu m), 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.

引用

页码：13203 / 13211

页数：9

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