PEA PROTEIN AND FLAXSEED POLYSACCHARIDES INTERAC-TION IN "OIL IN WATER" EMULSIONS
GFAUJB
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2024.04.003Abstract
Flaxseed polysaccharides obtained by water extraction from flaxseeds (Linum usitatissimum L.) have a high water-holding capacity and are likely binding agents for various technologies in the food industry. The work studied the interaction of flaxseed polysaccharides and pea protein isolate in direct oil-in-water emulsions. As an experiment, emulsions were prepared consisting of: 1 g of protein, 10 g of refined deodorized sunflower oil and flaxseed polysaccharides, which were introduced in an amount of 0.1 to 0.4 g. When determining the physicochemical properties of the raw materials, it was revealed that water- and salt-soluble fractions are the main ones (total content 80%) in the composition of pea protein. The values of water-holding and fat-holding capacity were characteristic of the studied raw materials, respectively, for pea protein 2.5 g/g and 0.8 g/g, and for flaxseed polysaccharides 15.0 g/g and 1.0 g/g. It has been established that the presence of polysaccharides in emulsions affects the dynamics of phase separation. In the control sample (without flax polysaccharides), a precipitate formed within the first 5 minutes. A study of samples with polysaccharides showed that the separation process slows down sharply. Phase separation occurs during the first 3 hours of storage. The dependence of emulsion separation on the presence of polysaccharides is not linear. In the sample containing 0.3 g of polysaccharides, the emulsion remains homogeneous longer. The influence of flax polysaccharides on the interphase migration of pea protein was revealed. The data obtained and the continuation of the research will be relevant in the food industry and work related to the physicochemical properties of food systems and the interaction of their components.
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