TY - JOUR
T1 - Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties
AU - Dadi, Fatma
AU - Taha, Ahmed
AU - Sales Queiroz, Lucas
AU - Nogueira Silva, Naaman Francisco
AU - Altay, Ipek
AU - Kominami, Yuri
AU - Marie, Rodolphe
AU - Feyissa, Aberham Hailu
AU - Sloth, Jens J.
AU - Petersen, Heidi Olander
AU - Grandi, Mauro
AU - Spigno, Giorgia
AU - Casanova, Federico
PY - 2025
Y1 - 2025
N2 - This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound treatment (US) to yield US-PPIs. The effects of cultivars and sonication on the physicochemical characteristics and emulsifying property of the PPIs were studied. Fourier-transform infrared (FTIR) spectroscopy, colorimetric measurement, dynamic light scattering (DLS), and confocal laser scanning microscopy (CLSM) were applied to characterize the samples. DLS results showed that C-PPIs displayed smaller particle sizes (8.86-15.9 µm) in comparison to US-PPIs (15.8-66.5 µm). DSC data showed that US-PPIs had improved thermal stability compared to control PPIs. FTIR analysis detected differences in the protein secondary structure of the various cultivars and between the native and US-PPIs. Emulsion stability studies indicated that emulsions stabilized with C-PPIs exhibited lower droplet sizes, implying improved stability in comparison to emulsions stabilized with US-PPIs. In conclusion, PPIs can be successfully extracted from different cultivars and applied as a natural emulsifier.
AB - This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound treatment (US) to yield US-PPIs. The effects of cultivars and sonication on the physicochemical characteristics and emulsifying property of the PPIs were studied. Fourier-transform infrared (FTIR) spectroscopy, colorimetric measurement, dynamic light scattering (DLS), and confocal laser scanning microscopy (CLSM) were applied to characterize the samples. DLS results showed that C-PPIs displayed smaller particle sizes (8.86-15.9 µm) in comparison to US-PPIs (15.8-66.5 µm). DSC data showed that US-PPIs had improved thermal stability compared to control PPIs. FTIR analysis detected differences in the protein secondary structure of the various cultivars and between the native and US-PPIs. Emulsion stability studies indicated that emulsions stabilized with C-PPIs exhibited lower droplet sizes, implying improved stability in comparison to emulsions stabilized with US-PPIs. In conclusion, PPIs can be successfully extracted from different cultivars and applied as a natural emulsifier.
KW - Pea protein
KW - Ultrasound
KW - Emulsions
KW - Physicochemical properties
KW - FTIR
U2 - 10.3390/foods14091634
DO - 10.3390/foods14091634
M3 - Journal article
C2 - 40361716
SN - 2304-8158
VL - 14
JO - Foods
JF - Foods
IS - 9
M1 - 1634
ER -