Journal
FOOD CHEMISTRY
Volume 376, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131866
Keywords
Pea protein isolate; Pickering emulsion; Egg-free mayonnaise; Mayonnaise recipe
Funding
- Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences [CAAS-ASTIP-201X-IAPPST]
- China Postdoctoral Science Foundation [2020M680777, 2021T140717]
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This study investigated the use of PPI microgels in mayonnaise-like Pickering emulsion. The effects of acetic acid, sodium chloride, and sucrose on the emulsion properties were studied. The results showed that PPI microgels have the potential to form egg-free mayonnaise.
Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 mu m) was found below isoelectric point. The NaCl decreased zeta-potential to almost 0 and risen droplet size to 75.9 mu m. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.
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