Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis

The effects of different extraction methods on the structure–functionality and emulsification behaviour of pea and faba bean protein isolates, and concentrates were studied at pH 7 and 2, and a regression model was developed to predict emulsion characteristics based on protein properties. The concentrates produced by air classification had lower protein content but higher solubility in water compared to the isolates produced by isoelectric precipitation. The protein secondary structure did not show a consistent difference; however, much higher intrinsic fluorescence was observed for the soluble compared to the insoluble fractions. Interfacial tension of all faba proteins was lower than pea, while there was no significant difference between the concentrates and isolates. The higher protein content of the isolates was found to improve their water holding capacity. Canola oil (40 wt%)-in-water coarse emulsions, prepared with 2 wt% proteins and 0.25 wt% xanthan gum showed smaller particle size at pH 7 than pH 2, while the zeta potential, viscosity and gel strength were higher at pH 7. Emulsions stabilized with concentrates were better or comparable to the isolates in terms of particle size, zeta potential, and microstructure. The regression model predicted that an increase in solubility, intrinsic fluorescence, water and oil holding capacities are more favourable to decrease emulsion particle size, while an increase in solubility, intrinsic fluorescence would lead to higher emulsion destabilization. A decrease in interfacial tension was more favourable to lower destabilization. Emulsion viscosity was more dependent on water holding capacity compared to any other factor. Such models could be extremely beneficial for the food industry to modulate processing for the development of desired pulse protein ingredients.