Homogenization improves foaming properties of insoluble pea proteins

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dc.contributor.authorMoll, Pascal
dc.contributor.authorSalminen, Hanna
dc.contributor.authorGriesshaber, Elena
dc.contributor.authorSchmitt, Christophe
dc.contributor.authorWeiss, Jochen
dc.date.accessioned2024-09-03T13:38:10Z
dc.date.available2024-09-03T13:38:10Z
dc.date.issued2022de
dc.description.abstractFoams are essential in many food applications and require surface-active ingredients such as proteins for formation and stabilization. We investigated the influence of high-pressure homogenization on foaming properties of insoluble pea protein dispersions (5% w/w) at pH 3 and 5. Unhomogenized insoluble pea protein dispersions did not foam at either pH 3 or 5, as they consisted of large insoluble pea protein aggregates with limited surface activity. At pH 3, the homogenized pea protein dispersions generated foams due to higher protein solubility and surface activity through disruption of large protein aggregates into smaller particles. The foam stability decreased with increasing homogenization pressure and number of cycles due to a reduction in continuous phase viscosity. At pH 5, the insoluble pea proteins foamed when the homogenization resulted in formation of aggregates made of smaller protein entities, which was the case for homogenization ≥ 100 MPa and three cycles. In general, the foam capacity (amount of formed foam) was higher at pH 3 due to improved protein solubility and surface activity that facilitated incorporation of air, while the foam stability (resistance against foam collapse) was better at pH 5 because of the presence of larger protein aggregates that formed thicker and more viscous films around the air bubbles benefitting retention of gas bubbles. Overall, homogenization improved the foaming properties of insoluble pea proteins at pH 3 and 5.en
dc.identifier.swb1817198831
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16530
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16320
dc.language.isoengde
dc.rights.licensecc_by-nc-ndde
dc.source1750-3841de
dc.sourceJournal of food science; Vol. 87, No. 10 (2022), 4622-4635de
dc.subjectFoam capacityen
dc.subjectFoam stabilityen
dc.subjectHomogenizationen
dc.subjectParticle sizeen
dc.subjectPlant proteinsen
dc.subject.ddc660
dc.titleHomogenization improves foaming properties of insoluble pea proteinsen
dc.type.diniArticle
dcterms.bibliographicCitationJournal of food science, 87 (2022), 10, 4622-4635. https://doi.org/10.1111/1750-3841.16320. ISSN: 1750-3841
dcterms.bibliographicCitation.issn1750-3841
dcterms.bibliographicCitation.issue10
dcterms.bibliographicCitation.journaltitleJournal of food science
dcterms.bibliographicCitation.volume87
local.export.bibtex@article{Moll2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16530}, doi = {10.1111/1750-3841.16320}, author = {Moll, Pascal and Salminen, Hanna and Griesshaber, Elena et al.}, title = {Homogenization improves foaming properties of insoluble pea proteins}, journal = {Journal of food science}, year = {2022}, volume = {87}, number = {10}, }
local.export.bibtexAuthorMoll, Pascal and Salminen, Hanna and Griesshaber, Elena et al.
local.export.bibtexKeyMoll2022
local.export.bibtexType@article

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