Emulsifying Properties of Proteins From Legumes

Legume seed storage proteins, exhibit conserved and compact globular structures. In solution, they show a polydisperse population of colloidal particles, with physical properties dominated by their surface characteristics. Extraction and processing history determine their composition, colloidal properties and size distribution, and hence their emulsification properties. The protein’s emulsifying capacity arises from the complex interplay of all structural and surface attributes, but also the competitive adsorption properties of other surface-active components, i.e ., phospholipids, small molecular weight surfactant molecules. Once the protein’s characteristics are well defined, as emulsification is a dynamic process, studies at multiple length- and time- scales are needed to fully understand their adsorption and stabilization mechanisms. Then, their properties can be predicted, resulting in an increased application of legume proteins in emulsions.