The Stabilization Mechanism of the Pea Protein and Rutin Complex at the Gas/Liquid Interface and its Application in Low-Fat Cream

Abstract

In this paper, the mechanism of PP/Ru complexes stabilizing foam food system and its application potential were investigated from the perspectives of "air/water interface behavior - foam rheology - low-fat cream texture". The results of foam microstructure revealed that at a mass ratio of PP/Ru of 64:4, the Ru binding equivalent was the best, the PP/Ru complexes particle size was the smallest, and the foam properties were strongest. The results of interfacial tension, rheology and Lissajous plots suggested that this is because PP/Ru complexes can rapidly penetrate the air/water interface and enhance the elastic strength of interface film. PP/Ru complexes as a fat substitute promoted the aggregation of fat globules and the formation of fat globule network structure. This could effectively stabilize the bubble structure. Therefore, the performance of C-PP/Ru-10% samples was nearly the same as that of full-fat cream.

Keywords: Cream, foam, Pea protein isolate, Rutin, Interfacial rheology