Lentil and Chickpea Protein-Stabilized Emulsions: Optimisation of Emulsion Formulation

摘要

Chickpea and lentil protein-stabilized emulsions were optimized with regard to pH (3.0—8.0), protein concentration (1.1—4.1% w/w), and oil content (20—40%) for their ability to form and stabilize oil-in-water emulsions using response surface methodology. Specifically, creaming stability, droplet size, and droplet charge were assessed. Optimum conditions,for minimal creaming (no serum separation after 24 h), small droplet size (<2 μm), and high net droplet charge (absolute value of ZP > 40 mV) were identified as 4.1% protein, 40% oil, and pH 3.0 or 8.0, regardless of the plant protein used for emulsion preparation.