Qamar Sadia, Bhandari Bhesh, Prakash Sangeeta
The University of Queensland, School of Agriculture and Food Sciences, Qld 4072, Australia.
The University of Queensland, School of Agriculture and Food Sciences, Qld 4072, Australia.
Food Res Int. 2019 Feb;116:1374-1385. doi: 10.1016/j.foodres.2018.10.028. Epub 2018 Oct 9.
Pea protein is a very popular source of edible plant-based protein among legumes. In this study, the stability of ultra high temperature (UHT) processed pea protein emulsion prepared from 0.5 and 1.0% (w/v) pea protein concentrate (PPC) by two different homogenisation methods of microfluidisation (500 Bar) and ultrasonication (ultrasonicated for 1, 3 and 5 min) was investigated. In addition, the emulsion properties (particle and droplet size, flocculation, coalescence, zeta potential, hydrophobicity and creaming index) of PPC emulsions before and after UHT treatment were measured. The overall heat transfer coefficient (OHTC) versus time graphs were stable during UHT processing for both microfluidised and ultrasonicated PPC emulsions that indicates no fouling and good stability under the thermal treatment condition. Freshly prepared emulsion using 0.5 and 1.0% PPC and ultrasonicated for 5 min showed creaming index of 5.73 and 8.39%, particle size of 0.96 and 1.53 μm respectively. In addition, the fat droplet size for the above samples measured 1.05 and 1.85 μm for larger fat droplets and 0.51 and 0.72 μm for smaller fat droplets, respectively. However, after UHT treatment this emulsion destabilised due to protein aggregation as indicated by the high flocculation index (13.22 and 103.35%), particle size (1.59 and 3.23 μm) and droplet size (1.30 and 2.53 μm, for large fat droplets and 0.90 and 1.22 μm, for small fat droplets). After UHT treatment the microfluidised PPC emulsion using 0.5 and 1.0% PPC were the most stable with small particle size (2.85 and 0.36 μm), high zeta potential (-56.36 and - 27.30) and low creaming index (3.87% and 4.97%), respectively as compared to ultrasonicated samples. Overall, this study revealed that UHT treatment improved emulsion properties of the microfluidised PPC emulsion compared to the ultrasonicated PPC emulsion.
豌豆蛋白是豆类中一种非常受欢迎的可食用植物性蛋白质来源。在本研究中，研究了通过微射流（500巴）和超声处理（超声处理1、3和5分钟）这两种不同均质方法，由0.5%和1.0%（w/v）豌豆浓缩蛋白（PPC）制备的超高温（UHT）处理豌豆蛋白乳液的稳定性。此外，还测量了UHT处理前后PPC乳液的乳液特性（颗粒和液滴大小、絮凝、聚结、zeta电位、疏水性和乳析指数）。对于微射流和超声处理的PPC乳液，在UHT处理过程中，总传热系数（OHTC）与时间的关系图是稳定的，这表明在热处理条件下没有结垢且稳定性良好。使用0.5%和1.0% PPC新鲜制备并超声处理5分钟的乳液，其乳析指数分别为5.73%和8.39%，颗粒大小分别为0.96和1.53μm。此外，上述样品中较大脂肪滴的脂肪滴大小分别为1.05和1.85μm，较小脂肪滴的脂肪滴大小分别为0.51和0.72μm。然而，UHT处理后，由于蛋白质聚集，该乳液不稳定，表现为高絮凝指数（13.22%和103.35%）、颗粒大小（1.59和3.23μm）和液滴大小（大脂肪滴为1.30和2.53μm，小脂肪滴为0.90和1.22μm）。UHT处理后，使用0.5%和1.0% PPC的微射流PPC乳液最稳定，与超声处理的样品相比，其颗粒尺寸小（2.85和0.36μm）、zeta电位高（-56.36和-27.30）、乳析指数低（3.87%和4.97%）。总体而言，本研究表明，与超声处理的PPC乳液相比，UHT处理改善了微射流PPC乳液的乳液特性。
