Bi Chong-Hao, Wu Ze-Yuan, Qie Ao-Xue, Liu Yi
School of Artificial Intelligence, Beijing Technology and Business University, Beijing, China.
J Sci Food Agric. 2025 Jul 23. doi: 10.1002/jsfa.70065.
The present study aimed to address the health risks associated with traditional mayonnaise (which contains egg yolk with high cholesterol levels, particularly for obese individuals). We aimed to prepare micron-sized Pickering emulsions using chickpea protein as a food emulsifier, explore the functional properties of chickpea protein under acidic conditions, and comprehensively compare the prepared emulsions with commercial mayonnaise in terms of appearance, rheological properties, oil droplet size and freeze-thaw stability.
The study evaluated the formation and properties of chickpea protein-stabilized Pickering emulsions under different acidic pH conditions (pH 3, 4, 5, 6 and 7). Prepared emulsions were compared with commercial mayonnaise across multiple parameters, including appearance, rheological properties (apparent viscosity, viscoelasticity), oil droplet size, freeze-thaw stability and microstructure.
Stable Pickering emulsion gels could not be prepared at pH 3, 5 and 7. By contrast, stable gels formed at pH 4 and 6: the highest apparent viscosity was observed at pH 4, whereas the viscosity at pH 6 was comparable to that of commercial mayonnaise. Chickpea protein emulsion gels at pH 6 exhibited similar or superior performance to commercial mayonnaise in terms of freeze-thaw stability, apparent viscosity, viscoelasticity and microstructure. Additionally, at pH 6, the chickpea protein-stabilized micron-scale Pickering emulsion gels closely resembled commercial mayonnaise in appearance and tissue morphology.
Chickpea protein-based emulsions have the potential to replace traditional mayonnaise, offering a healthier alternative for food applications. Specifically, when the pH is 6, the chickpea protein-stabilized micron-scale Pickering emulsion gels are highly similar to commercial mayonnaise in appearance and tissue morphology, making them a promising substitute. © 2025 Society of Chemical Industry.
本研究旨在解决与传统蛋黄酱相关的健康风险（传统蛋黄酱含有高胆固醇水平的蛋黄，对肥胖个体尤其如此）。我们旨在使用鹰嘴豆蛋白作为食品乳化剂制备微米级皮克林乳液，探索鹰嘴豆蛋白在酸性条件下的功能特性，并在外观、流变学特性、油滴大小和冻融稳定性方面将制备的乳液与市售蛋黄酱进行全面比较。
本研究评估了在不同酸性pH条件（pH 3、4、5、6和7）下鹰嘴豆蛋白稳定的皮克林乳液的形成和特性。将制备的乳液与市售蛋黄酱在多个参数方面进行比较，包括外观、流变学特性（表观粘度、粘弹性）、油滴大小、冻融稳定性和微观结构。
在pH 3、5和7时无法制备出稳定的皮克林乳液凝胶。相比之下，在pH 4和6时形成了稳定的凝胶：在pH 4时观察到最高的表观粘度，而pH 6时的粘度与市售蛋黄酱相当。pH 6的鹰嘴豆蛋白乳液凝胶在冻融稳定性、表观粘度、粘弹性和微观结构方面表现出与市售蛋黄酱相似或更优的性能。此外，在pH 6时，鹰嘴豆蛋白稳定的微米级皮克林乳液凝胶在外观和组织形态上与市售蛋黄酱非常相似。
基于鹰嘴豆蛋白的乳液有潜力替代传统蛋黄酱，为食品应用提供更健康的选择。具体而言，当pH为6时，鹰嘴豆蛋白稳定的微米级皮克林乳液凝胶在外观和组织形态上与市售蛋黄酱高度相似，使其成为一种有前景的替代品。© 2025化学工业协会。
