Impact of sodium alginate on binary whey/pea protein-stabilised emulsions

This study aims to understand impact of sodium alginate addition on binary whey/pea protein-stabilised emulsions at various pH. The properties and stability of binary whey/pea protein-stabilised emulsions were characterised by microstructural analysis, droplet size, creaming index in comparison to sole proteins. Protein composition at oil/water interface was examined via SDS-PAGE. Alginate incorporation reduced the droplet sizes and enhanced the emulsion stability at pH 6.6. At pH 11.0, protein only-stabilised emulsion was stable for 21 days, while alginate addition resulted in phase separation in the binary whey/pea protein-stabilised emulsions. The presence of alginate promoted protein adsorption at all pH with both proteins present at the interface. Whey protein displaced pea protein in the binary whey/pea protein-stabilised emulsions over time, whereas alginate addition prevented pea protein from being replaced by whey protein during storage, enhancing their stability. Binary whey/pea proteins with sodium alginate are promising emulsifiers with potential application for liquid creamers.

Automated summary

This study investigates the impact of sodium alginate addition on binary whey/pea protein-stabilised emulsions at different pH levels. The addition of sodium alginate reduces droplet sizes and enhances the stability of emulsions at pH 6.6. However, at pH 11.0, the addition of sodium alginate leads to phase separation in the binary whey/pea protein-stabilised emulsions. Furthermore, the presence of sodium alginate promotes protein adsorption at the interface, preventing the displacement of pea protein by whey protein during storage.