Macromolecular Chemistry, Department of Chemistry - Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden.
Adv Colloid Interface Sci. 2024 Apr;326:103123. doi: 10.1016/j.cis.2024.103123. Epub 2024 Mar 7.
A map of stability for various water/oil/pea protein compositions has been plotted from the numerous reported results. Two clear regions of stability were identified. High internal oil phase emulsions with 70-80%, v/v oil content stabilized by total pea protein concentration <2.5%, w/v showed stability. Low oil content of 10-30%, v/v for a range of total pea protein concentrations >0.5%, w/v have also been identified as stable. Intermediate oil content and pea protein concentrations >4% w/v are unexplored regions and are likely to be areas of fruitful future research. The wide range of stability suggests that different stabilization mechanisms could be important for different compositions and careful consideration has to be taken to avoid oversimplification. Both stabilization with particles, i.e. Pickering emulsions, and protein unfolding have been suggested as mechanisms. The diverse way of describing stability makes it difficult to intercompare results in different studies. A summary of different oil types used have been presented and several properties such as dynamic viscosity, density, the dielectric constant and interfacial tension have been summarized for common vegetable oils. The type of vegetable oil and emulsion preparation techniques were seen to have rather little effect on emulsion stability. However, the different extraction methods and processing of the pea material had more effect, which could be attributed to changing composition of different proteins and to the states of aggregation and denaturing. Careful consideration has to be taken in the choice of extraction method and an increased understanding of what contributes to the stability is desirable for further progress in research and eventual product formulation.
已根据大量报道的结果绘制了各种水/油/豌豆蛋白组成的稳定性图谱。确定了两个明显的稳定区域。高内相油乳液，油含量为 70-80%，v/v，由总豌豆蛋白浓度<2.5%，w/v 稳定。低油含量为 10-30%，v/v，总豌豆蛋白浓度>0.5%，w/v 也被认为是稳定的。中间油含量和>4% w/v 的豌豆蛋白浓度尚未探索，可能是未来富有成效的研究领域。广泛的稳定性表明，不同的稳定机制可能对不同的组成很重要，因此必须谨慎考虑，避免过度简化。颗粒稳定（即 Pickering 乳液）和蛋白质展开都被认为是稳定机制。不同的稳定性描述方式使得难以在不同的研究中相互比较结果。总结了不同类型的油的使用情况，并对常见植物油的动态粘度、密度、介电常数和界面张力等特性进行了总结。植物油的类型和乳液制备技术对乳液稳定性的影响较小。然而，豌豆材料的不同提取方法和加工方法对乳液稳定性的影响较大，这可能归因于不同蛋白质的组成变化以及聚集和变性状态的变化。在选择提取方法时必须谨慎考虑，并期望进一步了解稳定性的贡献，以促进研究和最终产品配方的进一步发展。
