Plant protein-based aerated emulsions are essential functional ingredients for the development of the tea and coffee markets,and they can be used as toppings,froths,and creamers after being whipped.However,such aerated emulsions are prone to instability,primarily due to the typically suboptimal functional properties of plant pro-teins,and the mechanisms underlying their ability to stabilize aerated emulsions are not yet well understood.In this study,two typical commercial plant proteins,pea protein isolate and soy protein isolate were taken as the research objects,and their structural characteristics and the stability of the aerated emulsions prepared using these proteins during storage were analyzed.The objective of this study as to reveal the corresponding mechanisms of stability and instability.The results indicated that the solubility of plant proteins,free thiol content,and the 7S/11S protein ratio were crucial factors affecting the stability of aerated emulsions.Low solubility resulted in a reduced liquid-phase protein content,increased the collision probability of fat globules.High free thiol content further facilitated disulfide bond exchange between liquid-phase proteins and other proteins,accelerating emulsion flocculation and coales-cence.Additionally,the presence of 11S protein enhanced the strength of.protein membranes,reducing the degree of instability during the manufacturing process of aerated emulsions.
关键词
充气乳液/大豆分离蛋白/豌豆分离蛋白/稳定性
Key words
aerated emulsion/soy protein isolate/pea protein isolate/stability
维普
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