Table 2.
The emulsifying property of plant proteins reported in published works using different methods. (a) The emulsifying activity (%) is the ratio of the height of the emulsified layer to the height of total contents in the tube, and the emulsifying stability (%) is the ratio of the height of emulsified layer after being heated at 80 °C for 30 min to the height of the emulsified layer before heating. (b) Pearce and Kinsella’s method of emulsifying activity index and emulsifying stability index.
| (a) | ||||
|---|---|---|---|---|
| Protein Type | Protein * Content (%) |
Emulsifying Activity (%) |
Emulsifying Stability (%) |
References |
| Mungbean protein isolate | 81.5 | 63.2 | 62.8 | [18] |
| Pea protein isolate | 83.6 | 21.0 | 43.2 | [19] |
| Green mung bean protein isolate | 84.7 | 62.0 | 53.0 | [22] |
| Mungbean protein isolate | 85.5 | 41.1 | 45.5 | [19] |
| Soybean protein isolate | 86.0 | 74.5 | 81.2 | [18] |
| Pigeon pea protein isolate | 86.9 | 73.0 | 71.0 | [22] |
| Grass pea protein isolate | 87.5 | 87.5 | 29.8 | [23] |
| Yellow lentil protein isolate | 87.8 | 72.0 | 64.0 | [22] |
| Commercial soy protein isolate | 88.6 | 54.0 | 49.0 | [22] |
| Chickpea protein isolate | 89.1 | 66.0 | 53.0 | [22] |
| Pea protein isolate | 89.2 | 76.0 | 62.0 | [22] |
| Yellow mung bean protein isolate | 90.0 | 62.0 | 53.0 | [22] |
| Cowpea protein isolate | 91.0 | 69.0 | 61.0 | [22] |
| White lentil protein isolate | 91.2 | 68.0 | 67.0 | [22] |
| Soy protein isolate | 92.4 | 71.0 | 70.0 | [22] |
| Grass pea protein isolate | 92.5 | 35.8 | 28.7 | [23] |
| (b) | ||||
| Protein Type | Protein Content * (%) | Emulsifying Activity Index (m2/g) | Emulsifying Stability Index (Min) | Reference |
| Akkus bean | N/A | 22.0 | 164.2 | [21] |
| Gembos bean | N/A | 19.9 | 60.1 | [21] |
| Simav bean | N/A | 21.6 | 135.4 | [21] |
| Hinis bean | N/A | 15.6 | 60.5 | [21] |
| Bombay bean | N/A | 19.6 | 62.3 | [21] |
| Chickpea | 63.9–76.5 | 5.7 | 19.70 | [14] |
| Soybean | 72.6–87.6 | 43.4–44.2 | 25.0–86.0 | [41] |
| Green lentil | 74.7–81.9 | 37.2–44.5 | 11.0–86.8 | [41] |
| Red lentil | 78.2–82.7 | 5.1 | 19.2 | [14] |
| Green lentil | 79.1–88.6 | 5.0 | 17.8 | [14] |
| Pea | 80.6–89.0 | 31.1–39.1 | 11.0–11.3 | [16] |
| Pea | 81.1–88.8 | 42.73–42.9 | 10.9–12.4 | [41] |
| Chickpea | 81.6–85.4 | 33.8–47.9 | 10.9–82.9 | [41] |
| Faba | 82.0–84.1 | 37.1–44.3 | 11.0–62.4 | [41] |
| Pea | 84.90 | 4.6 | 18.0 | [14] |
| Kidney bean | 90.8–94.7 | 21.3 | 46.0 | [61] |
| Kidney bean | 92.5 | 23.7 | 30.9 | [30] |
| Pea | 92.8 | 13.1 | 78.1 | [61] |