The effects of high‐pressure homogenization, drying pH and propylene glycol on the emulsifying properties of pea protein powder. (10th June 2022)

• Record Type: Journal Article
• Authors: Burger, Travis G.; Mayfield, Caleb; Baumert, Joseph L.; Zhang, Yue
• Is Part Of: International journal of food science & technology. Volume 57:Number 8(2022)
• Page Start: 5419
• Page End: 5428
• Publication Date: 2022-06-10
• Subjects: Emulsifying properties -- heat denaturation -- high pressure homogenisation -- pea protein; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15874
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Pea protein is a promising option for plant protein‐based emulsification, but commercial proteins have limited functional properties related to their poor physicochemical properties such as solubility. To address this issue, this research investigated the effects of high‐pressure homogenisation and extraction conditions on the solubility and emulsification properties of pea protein. Heating during extraction can denature pea protein and simulate the reduced functional properties of commercial proteins. Homogenising at 10 000 psi combined with the heating process during extraction significantly improved the solubility and emulsification properties of pea protein. Freeze drying at pH 9.0 improved the solubility of pea protein and lowered the droplet size of resultant emulsions compared to pH 7.0. Extracting the protein in propylene glycol to inhibit hydrophobic interactions slightly improved solubility but decreased the emulsification properties. The combination of homogenisation during heating and freeze drying at an elevated pH produced the optimum solubility and emulsification properties. These results suggest that high‐pressure homogenisation and drying at elevated pH levels can be effective tools to limit the functionality‐reducing effects of denaturation that occurs during the commercial extraction of pea protein. This information can be used to design better production methods for pea protein and improve its functional properties. Abstract : Commercial extraction and drying process may cause the aggregation of pea protein and decrease its emulsifying properties. High‐pressure homogenization and drying at an elevated pH (9.0) can improve the solubility of pea protein and therefore emulsifying properties.