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Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

 

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Opened Access Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
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Author: Ladjal Ettoumi, Yakoub
Chibane, Mohamed
Romero García, Alberto
Department: Universidad de Sevilla. Departamento de Ingeniería Química
Date: 2016
Published in: LWT - Food Science and Technology, 66, 260-266.
Document type: Article
Abstract: This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and stability (droplet size distribution, flocculation, coalescence and creaming) were determined. The microstructure of selected emulsions was also studied. Results indicated that emulsifying properties (ability and stability) are dependent to protein concentration and highly sensitive to ionic strength. In our conditions, the best emulsifying properties are found around 1.5% of protein, and at less than 50 mM of NaCl. Clearly, ionic strength affects emulsions microstructure. Thus, this study indicated that pea, chickpea and lentil proteins would have great potential as emulsifiers in acidic food formulations.
Cite: Ladjal Ettoumi, Y., Chibane, M. y Romero García, A. (2016). Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. LWT - Food Science and Technology, 66, 260-266.
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URI: https://hdl.handle.net/11441/80128

DOI: 10.1016/j.lwt.2015.10.051

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