Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions
In order to expand the application range of chickpea protein isolate(CPI)and improve the stability of low oil emulsion systems,this study used CPI as an emulsifier in oil-in-water(O/W)type CPI emulsions and investigated the effect of ultrasound treatment(20 kHz,450 W)with different durations(0 min,3 min,6 min,9 min,and 12 min)on the stability of CPI emulsions.The results showed that ultrasound treatment could signifi-cantly improve the stability of CPI emulsions compared with the untreated CPI emulsions.At 12 min of ultrasound treatment,the emulsification activity index(EAI)and emulsion stability index(ESI)were increased to(51.67±0.12)m2/g and(99.32±0.13)min,respectively.The average particle size became the smallest((3.52±0.25)pm),resulting in finer and more uniform oil droplets.The absolute value of zeta-potential was the largest(52.57±1.31 mV),the Turbiscan stability index(TSI)was the lowest,and the storage,thermal and freeze-thaw stability of the CPI emulsions were all improved.As revealed by cold-field electron microscopy,CPI emulsions treated by ultrasound had a dense and regular internal structure,with smaller droplets and less spacing.In conclu-sion,a certain duration ultrasound treatment could improve the stability of CPI prepared emulsions,and the better effect was achieved at 12 min of ultrasound treatment.
chickpea protein isolateoil-in-water type emulsionultrasound treatmentstability
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