Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

Abstract

The utilization of pea protein as an alternative to animal proteins for the production protein fortified foods and beverage products has recently gained tremendous interest due to the quality and health benefits associated with pea proteins. However, its use in food systems is often limited by technical issues such as the stability of pea protein dispersions (PPD). The objective of this study was to improve the physical stability of PPD by using corn fiber gum (CFG), high-methoxy pectin (HMP), carboxymethyl cellulose (CMC), and konjac glucomannan (KGM). The stabilization mechanism of PPD by these four different polysaccharides was investigated at native pH (roughly 5.5–7.5) and acidified pH (ca. 3.5) using particle size, zeta potential, rheological and physical stability evaluations. All four polysaccharides effectively improved the stability of PPD at various levels, but the physical stability of PPD was highly dependent on the type and concentration of the polysaccharides as well as the pH. Electrostatic repulsion, steric hindrance and the high viscosity of continuous phase were the main contributions to the improvement in PPD stability. Overall, these results have significant implications for the development of protein-based beverages with improved physical stability. The findings derived from this research can provide valuable information that may increase the utilization of pea protein in the food industry.