Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60–43.96 µm and HIPEs: 8.74–20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G′ and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.

中文翻译：

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pH 值和豌豆蛋白：黄原胶比例对高油含量乳液和高内相乳液形成的影响


当乳化用于此目的时，蛋白质和多糖之间的静电相互作用可能会影响结构化液体油的稳定性。这项工作的目的是使用豌豆蛋白 (PP) 和黄原胶 (XG) 作为稳定剂来构建葵花籽油形成乳液和高内相乳液 (HIPE)，从而促进或抑制它们的静电吸引力。改变 pH（3、5 和 7）和 PP:XG 比例（4:1、8:1 和 12:1）制备 60/40 水包油乳液。为了形成 HIPE，将样品烘干并均质化。 pH 值越高，液滴尺寸越小（乳液：15.60–43.96 µm 和 HIPE：8.74–20.38 µm）以及在 5 °C 和 25 °C 储存 9 周后的油释放量越小（油损失 < 8%） 。所有体系均具有弱凝胶状行为，然而，粘弹性值（G'和G''）随着PP:XG比率的增加而增加。所有 PP:XG 比例在 pH 5 和 7 下均获得稳定乳液，在 pH 3 下比例 4:1 均获得稳定的乳液。在 pH 7 下以 PP:XG 4:1、8:1 和 12:1 比例获得稳定的 HIPE，在 pH 5 下以 PP:XG 比例 4:1 获得稳定的 HIPE。所有这些系统都呈现出不同的特征，可用于作为脂肪替代品的应用。