Recent progress in the utilization of pea protein as an emulsifier for food applications

There is an increasing movement within the food industry to find consumer friendly plant protein ingredients to replace those from animal sources. Pea (Pisum sativum L.) protein has been extensively studied because it provides good nutritional properties, functionality, is readily available, and has...

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Vydáno v:Trends in food science & technology Ročník 86; s. 25 - 33
Hlavní autoři: Burger, Travis G., Zhang, Yue
Médium: Journal Article
Jazyk:angličtina
Vydáno: Cambridge Elsevier Ltd 01.04.2019
Elsevier BV
Témata:
Allergenicity
animal source protein
Emulsification
Emulsifier
Emulsifiers
emulsifying
emulsifying properties
Environmental conditions
environmental factors
enzymatic hydrolysis
Food industry
Food processing
Food processing industry
Glycosylation
Hydrophobicity
ingredients
Interfacial properties
Ionic strength
isolation techniques
nutritive value
Pea protein
peas
pH effects
Physicochemical properties
Pisum sativum
Proteins
Solubility
Surface charge
temperature
Emulsifier
Food processing
Pea protein
Physicochemical properties
ISSN:0924-2244, 1879-3053
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Shrnutí:There is an increasing movement within the food industry to find consumer friendly plant protein ingredients to replace those from animal sources. Pea (Pisum sativum L.) protein has been extensively studied because it provides good nutritional properties, functionality, is readily available, and has low allergenicity. The focus of this review is a summary of the current progress in understanding and characterizing the use of pea protein as an emulsifier. The emulsification properties of pea protein are described in comparison to other protein emulsifiers. The impact of origin, processing, and environmental conditions like temperature, pH, and ionic strength is discussed. The physicochemical properties of the protein, such as solubility, surface charge, hydrophobicity, and composition are also covered, along with current methods to improve functionality. One of the most valuable functional properties of pea protein is emulsification, which can be affected by its origin, isolation method, and the environmental or processing conditions (pH, ionic strength, and temperature). The physicochemical properties including solubility, surface charge/hydrophobicity, and interfacial properties have been examined to evaluate their emulsifying functionality. While several methods such as complexation, glycosylation, and enzymatic hydrolysis have been developed to further improve the pea protein, there remains a gap between the functionality of laboratory and commercially prepared products. There is an opportunity to increase the functionality of pea protein by understanding and closing this gap. •The emulsification properties of pea protein were described in comparison to other protein emulsifiers.•The emulsification and stabilization mechanisms of pea protein were discussed.•Factors affecting the emulsifying properties of pea protein were described.•Emulsifying properties of pea protein were improved by complexation, glycosylation, and enzymatic hydrolysis.•There remains a gap between the functionality of laboratory and commercially prepared pea protein.
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ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2019.02.007