Journal
FOOD CHEMISTRY
Volume 329, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127219
Keywords
Pea proteins; Proanthocyanidins; Molecular interactions; Complex; Emulsions
Funding
- National Natural Science Foundation of China [31760441]
- State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-ZZB-201922]
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Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed proanthocyanidin (GSP) and the ability of the PP/GSP complexes to form and stabilize oil-in-water emulsions were investigated. The main interactions between PP and GSP were hydrogen bonding. The stability of PP-GSP complexes to environmental changes were studied: pH (2-9); ion strength (0-0.3 M); and temperature (30-90 degrees C). Emulsions produced using PP-GSP complexes as emulsifiers had small mean droplet diameters (similar to 200 nm) and strongly negative surface potentials (similar to - 60 mV). Compared to PP alone, PP-GSP complexes slightly decreased the isoelectric point, thermostability, and salt stability of the emulsions, but increased their storage stability. The presence of GSP gave the emulsions a strong salmon (red-yellow) color, which may be beneficial for some specific applications. These results may assist in the creation of more efficacious food-based strategies for delivering proanthocyanidins.
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