The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream
The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes pa...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010289 |
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| Summary: | The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes particle size was the smallest. The synergistic adsorption of Ru reduced the interfacial tension of the complexes and accelerated their diffusion, permeation, and rearrangement at the air/water interface. The results of rheology and Lissajous plots suggested that PP/Ru complexes functioned as an interfacing stabilizer, enhanced the elastic strength of interface film, and improved the stability of foam. PP/Ru complexes as a fat substitute promoted the aggregation of fat globules and the formation of fat globule network structure. When the substitution rate is 10 %, the texture, stability, and microstructure of the sample are nearly identical to those of full-fat cream. |
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| ISSN: | 2590-1575 |