Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

International audience; The effect of the addition of high methoxyl pectin on the stability of pea protein isolate emulsions was investigated. Except for low pectin concentrations at acidic pHs where bridging flocculation occurred the addition of pectin improved emulsion stability to pH changes and depletion flocculation induced by maltodextrin addition. The mechanism of pectin induced stability was probed by measuring protein-pectin complex formation in solution, zeta potential of the emulsions droplets and the change in surface viscoelasticity on pectin addition. The phase diagrams of pectin-pea protein isolate in solution and pectin-pea protein-stabilized emulsions were established based…