Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. (15th January 2022)

• Record Type: Journal Article
• Authors: Yang, Kunting; Lin, Ruohui; Zhang, Shucheng; Zhao, Xiangzhong; Jiang, Jiang; Liu, Yuanfa
• Is Part Of: Food chemistry. Volume 367(2022)
• Publication Date: 2022-01-15
• Subjects: Frozen aerated emulsion -- Pea protein -- pH-shifting -- Ultrasound; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130536
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Emulsion prepared with BPP presented the best stability. Emulsions containing BPP and BPPU exhibited great fat and ice crystallization behavior. Sonicated ice cream made with BPP and BPPU have a lower melting rate. Abstract: The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared with SMP, the BPP emulsion displayed superior stability with small particle size and high viscosity. Fat clusters were observed in both SMP and BPP emulsions, which may promote the puncture and protrusion of fat crystals within droplets and lead to partial coalescence to allow air bubble entrapment. Aeration activity of BPP in cream was 1.5-fold that of NPP. Although the overrun value was smaller than SMP cream, the BPP cream retained the stable shape and had a slow melting rate due to its interactive dimensional network of fat. Ultrasound treatment was found to promote fat crystallization of emulsions, leading to the improved stability of final products.