Functional characterization of commercial plant proteins and their application on stabilization of emulsions

Abstract A variety of plant-derived proteins are commercially produced to meet global demand. However, their utilization is still limited. We examined the physicochemical composition and functional properties of three commercial plant protein concentrates: PoPC (potato), RiPC (rice), and PePC (pea) with a focus on the emulsifying properties. PePC showed better water-solubility, emulsifying capacity, and faster interfacial tension reduction than PoPC and RiPC. The low solubility of PoPC and RiPC (