Journal
FOOD HYDROCOLLOIDS
Volume 113, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106556
Keywords
Whey protein; Pea protein; Co-precipitation; Foam; Emulsion; Solubility
Categories
Funding
- Arla Foods Amba, Arla Foods Ingredients
- Aarhus University
Ask authors/readers for more resources
This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
Much attention has been drawn to the utilization of plant proteins as food ingredients because of an increasing demand for protein-rich foods with improved nutritional and functional properties. One method to meet these exigencies is co-precipitation. The aim of this study was to evaluate solubility, foaming and emulsification properties of whey protein isolate (WPI) and pea protein (PPI) blends and understand the impact of co-precipitation. Co-precipitates and protein blends in parallel ratios were compared and functional properties were studied at pH 3, 7 and 11.5. The functional properties increased at higher pH. Overall, PPI hampered the functional properties. Co-precipitation improved the functional properties of PPI, where samples with WPI > PPI showed promising results. Improvements could also be obtained by simply blending of PPI and WPI. In fact, protein blends were superior in solubility and foaming capacity, while no significant difference could be obtained for foam stability and emulsifying properties. Thus, the results demonstrate that co-precipitation is not a necessity to partly replace animal proteins in food formulations with plant protein.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available