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Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

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Abstract

This work is focused on physicochemical and emulsifying properties of pea (PP), chickpea (CP) and lentil (LP) proteins. We evaluated the molecular weight distributions, surface net charge, free sulfhydryl group (SH) and disulfide bond (SS) contents, protein solubility and thermal stability of the protein isolates. Their emulsifying properties (droplet size distribution, flocculation, coalescence and creaming) were also determined as function of pH values. The three protein isolates exhibit similar physicochemical properties, including good solubility and high thermal stability despite a high degree of denaturation. In addition, we analysed the influence of pH on stability of oil-in-water (O/W; 10 wt%/90 wt%) emulsions stabilized by the legume protein isolates. Concerning emulsifying ability and stability, the most unfavourable results for all three protein isolates relate to their isoelectric point (pI = 4.5). A significant improvement in emulsion stability takes place as the pH value departs from the pI. Overall, this study indicates that pea, chickpea and lentil proteins have great potential as food emulsifiers.

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Acknowledgments

The authors wish to thank Béjaia University and the University of Seville for technical support. The authors are also grateful to the Microscopy and Microanalysis research services of the University of Seville (CITIUS-Universidad de Sevilla) for providing full access to their facilities and assistance with the experiments.

Author information

Authors and Affiliations

  1. Département des Science Alimentaires, FSNV, Université Abderahman Mira, Bejaia, Route Targa Ouzemour, Bejaia, 06000, Algérie

    Yakoub Ladjal-Ettoumi & Hafid Boudries

  2. Laboratoire de Gestion et Valorisation des Ressources Naturelles Assurance Qualité, Université Akli Mohand Oulhadj de Bouira, 10000, Bouira, Algérie

    Mohamed Chibane

  3. Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012, Sevilla, Spain

    Alberto Romero

Authors
  1. Yakoub Ladjal-Ettoumi
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  2. Hafid Boudries
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  3. Mohamed Chibane
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  4. Alberto Romero
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Corresponding author

Correspondence to Alberto Romero.

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Headings

• Physicochemical characterization of pea, chickpea and lentil protein isolates;

• Good solubility, high thermal stability and high degree of denaturation

• Emulsifying properties are pH dependent with good results at pH values away from pI

• Investigated legume proteins could be useful as emulsifiers in food formulations

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Ladjal-Ettoumi, Y., Boudries, H., Chibane, M. et al. Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties. Food Biophysics 11, 43–51 (2016). https://doi.org/10.1007/s11483-015-9411-6

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  • DOI: https://doi.org/10.1007/s11483-015-9411-6

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