Effect of heat treatment on physicochemical, interfacial, and encapsulation properties of pea and soy protein-based emulsions and their spray-dried powders.

ABSTRACT: Plant proteins are promising alternatives to animal proteins but often show limited emulsion stability after heat treatment. This study evaluated the impact of mild (65 °C) and moderate (85 °C) heating on pea protein concentrate and soy protein isolate emulsions containing sunflower oil, followed by spray-drying. Moderate heating reduced particle size and enhanced zeta potential, protein solubility, and emulsion stability over mild heating. SPI-stabilized emulsions showed higher protein-fat interfacial adsorption and better encapsulation efficiency (94.38 % for S85 vs 82.06 % for P85). Spray-dried powders from moderately heated emulsions exhibited lower sedimentation and retained key physicochemical properties such as smaller particle size, higher zeta potential, and improved encapsulation

SUBMITTER: Dahatonde D 

PROVIDER: S-EPMC12284789 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature