Morell Pere, López-García Adrián, Hernando Isabel, Quiles Amparo
Facultad de Ciencias de la Salud, Universidad Internacional de Valencia-VIU, 46002 Valencia, Spain.
Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera, s/n, 46022 Valencia, Spain.
Foods. 2023 Feb 17;12(4):870. doi: 10.3390/foods12040870.
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods. In this study, the use of glycated pea protein isolate (PPI) as an emulsifier to prepare HIPEs is proposed. The functionalization of a commercial PPI in two ratios of maltodextrin (MD) (1:1 and 1:2) via glycosylation (15 and 30 min), to act as an emulsifier in HIPEs, is investigated. HIPE properties, such as oil loss and texture, were evaluated and related to microstructural properties. Glycated-PPI-stabilized HIPEs showed high consistency, firmness, viscosity, and cohesiveness values; a tight and homogeneous structure; and physical stability throughout storage. The results showed that emulsions were more stable when using a 1:2 ratio and 30 min of heat treatment. However, the reaction time was more determinant for improving the textural properties when a 1:1 ratio was used for glycosylation than when a 1:2 ratio was used. Glycosylation with MD via the Maillard reaction is a suitable method to enhance the emulsifying and stabilizing properties of PPI.
豌豆蛋白因其高营养价值、低致敏性、环境可持续性和低成本而受到广泛研究。然而，由于豌豆蛋白功能较低，尤其是作为乳化剂时，其在某些食品中的应用受到阻碍。高内相乳液（HIPEs）因其在替代食品中的氢化塑性脂肪方面的潜在应用而备受关注。在本研究中，提出使用糖化豌豆分离蛋白（PPI）作为乳化剂来制备HIPEs。研究了通过糖基化（15分钟和30分钟）以两种麦芽糊精（MD）比例（1:1和1:2）对市售PPI进行功能化，使其在HIPEs中作为乳化剂的情况。评估了HIPE的性质，如油损失和质地，并将其与微观结构性质相关联。糖化PPI稳定的HIPEs表现出高稠度、硬度、粘度和内聚性值；紧密且均匀的结构；以及在整个储存过程中的物理稳定性。结果表明，使用1:2的比例和30分钟的热处理时乳液更稳定。然而，当糖基化使用1:1的比例时，反应时间对改善质地性质的决定性比使用1:2的比例时更大。通过美拉德反应与MD进行糖基化是增强PPI乳化和稳定性能的合适方法。
