Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

- Emulsifying properties of pea, chickpea and lentil protein isolates at pH 3.
- Effect of protein concentration and ionic strength on emulsifying properties of legume proteins at acidic conditions (pH 3).
- Effect of salt on the microstructure of acidic emulsions stabilized by legume proteins.

This work is focused on emulsifying properties of pea, chickpea and lentil protein isolates at acidic conditions (pH 3), as affected by protein concentration and ionic strength. Emulsions characteristics and stability (droplet size distribution, flocculation, coalescence and creaming) were determined. The microstructure of selected emulsions was also studied. Results indicated that emulsifying properties (ability and stability) are dependent to protein concentration and highly sensitive to ionic strength. In our conditions, the best emulsifying properties are found around 1.5% of protein, and at less than 50 mM of NaCl. Clearly, ionic strength affects emulsions microstructure. Thus, this study indicated that pea, chickpea and lentil proteins would have great potential as emulsifiers in acidic food formulations.