Professor University of Alberta Edmonton, AB, Canada
Abstract: This study investigates the innovative use of pea protein isolate (PPI) as a multifunctional gelling and emulsifying agent for the development of emulsion gels with adjustable oil content. The superior emulsifying capabilities of PPI were demonstrated by its ability to form emulsion-filled gels and High Internal Phase Emulsions (HIPEs). Distinct morphological structures were observed in emulsion gels with varying oil fractions using Scanning Electron Microscopy (SEM) and Confocal Laser Scanning Microscopy (CLSM). A clear gel network bridging separated emulsion droplets was observed for φ ≤ 0.6, while φ ≥ 0.74 resulted in closely packed emulsion droplets, forming a gel-like structure. These different stabilizing mechanisms led to varying behaviors concerning heat resistance, long-term storage, and freeze-thaw resistance. Emulsion-filled gels (φ ≤ 0.6) displayed enhanced stability against storage. In contrast, HIPEs (φ ≥ 0.74) exhibited superior stability against heating, as revealed by rheological analysis. Furthermore, 3D printing tests demonstrated the feasibility of using PPI prepared emulsion gels with adjustable oil content as printing inks, yielding comparable printing performance in terms of shape stability and fidelity. This innovative approach offers customization of plant protein-based 3D printed objects for diverse applications in the food, pharmaceutical, and cosmetic industries, accommodating specific oil content requirements.
.jpg)
.jpg "Peineng Zhu photo")