Understanding Stabilization of Oil-in-Water Emulsions with Pea Protein─Studies of Structure and Properties.

ABSTRACT: This study investigates the stability and structure of oil-in-water emulsions stabilized by pea protein. Of the wide range of emulsion compositions explored, a region of stability at a minimum of 5% w/v pea protein and 30-50% v/v oil was determined. This pea protein concentration is more than what is needed to form a layer covering the interface. X-ray scattering revealed a thick, dense protein layer at the interface as well as hydrated protein dispersed in the continuous phase. Shear-thinning behavior was observed, and the high viscosity in combination with the thick protein layer at the interface creates a good stability against creaming and coalescence. Emulsions in a pH range from acidic to neutral were studied, and the overall stability was observed to be broadly similar independently

SUBMITTER: Olsmats E 

PROVIDER: S-EPMC11223488 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature