Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

Muhammad H Alu'datt; Taha Rababah; Mohammad N Alhamad; Khalil Ereifej; Sana Gammoh; Stan Kubow; Deia Tawalbeh

doi:10.1007/s13197-017-2551-6

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

J Food Sci Technol. 2017 May;54(6):1395-1405. doi: 10.1007/s13197-017-2551-6. Epub 2017 Mar 10.

Authors

Muhammad H Alu'datt¹, Taha Rababah¹, Mohammad N Alhamad², Khalil Ereifej¹, Sana Gammoh¹, Stan Kubow³, Deia Tawalbeh¹

Affiliations

¹ Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan.
² Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan.
³ School of Dietetics and Human Nutrition, McGill University, Montreal, QC Canada.

Abstract

This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physico-chemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36.4, respectively were observed for BBPI. Mayonnaise prepared from the isolated plant proteins was evaluated for chemical composition, molecular properties of the protein subunits, and potential nutraceutical properties. Preparation of mayonnaise using BBPI or a mixture of either BBPI and CPPI or BBPI and LPPI showed superior values for lightness and lowered values for redness. Mayonnaise prepared from either BBPI or the BBPI and CPPI mixture showed the best antioxidant, antihypertensive and antidiabetic properties. The present study results indicated that the use of the BBPI and CPPI mixture can be a novel technological approach for the development of a mayonnaise with improved health promoting properties.

Keywords: ACE; Amylase; Antioxidant; Legumes; Mayonnaise; Protein isolates.