Department of Food and Bioproduct Sciences, University of Saskatchewan 51 Campus Drive, Saskatoon, SK S7N5A8, Canada.
Department of Food and Bioproduct Sciences, University of Saskatchewan 51 Campus Drive, Saskatoon, SK S7N5A8, Canada.
Food Chem. 2020 Jun 30;316:126282. doi: 10.1016/j.foodchem.2020.126282. Epub 2020 Jan 22.
The present study examines the foaming behavior of pea and faba bean protein concentrates and isolates and explores the impact of pH and protein-polysaccharide complexation on overrun and foam stability. Foams were prepared with 5 wt% proteins with and without 0.25 wt% xanthan gum (XG) at pH 3, 5, 7 and 9. Most foams were unstable without XG. With XG foaming properties of protein concentrates were better than isolates. Irrespective of protein type and content, all protein-XG foams at pH 3 destabilized due to large insoluble complexes, however, at pH 5 foams were stable due to smaller size of insoluble complexes. Both the protein concentrate-XG foams were stable at pH 7 and 9 due to optimum viscosity and surface tension of the soluble complexes. Overall, the study revealed that the overrun and stability of pulse protein foams can be significantly improved by adding XG and controlling their intermolecular interactions as a function of pH.
本研究考察了豌豆和蚕豆蛋白浓缩物和分离物的起泡行为，并探讨了 pH 值和蛋白质-多糖复合对膨胀率和泡沫稳定性的影响。使用 5wt%的蛋白质（含或不含 0.25wt%的黄原胶[XG]）在 pH 3、5、7 和 9 下制备了泡沫。大多数没有 XG 的泡沫是不稳定的。无论蛋白质类型和含量如何，所有在 pH 3 下的蛋白质-XG 泡沫由于大的不溶性复合物而不稳定，然而，在 pH 5 下由于不溶性复合物的尺寸较小，泡沫是稳定的。由于可溶性复合物具有最佳的粘度和表面张力，因此在 pH 7 和 9 下，两种蛋白浓缩物-XG 泡沫均稳定。总的来说，该研究表明，通过添加 XG 并控制其分子间相互作用作为 pH 的函数，可以显著提高脉冲蛋白泡沫的膨胀率和稳定性。
