Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation

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Emulsion gels could replace saturated and trans fats. The study investigated the impact of high-pressure homogenization (HPH) on the structural and rheological properties of Bambara and speckled sugar bean protein emulsion gels. Emulsions from Bambara groundnut and speckled sugar bean proteins were processed with HPH to create HPH emulsion gels. These gels were visually inspected and their rheological properties analyzed in comparison to unhomogenized emulsion gels. The Bambara groundnut HPH emulsion gels appeared milky-white and opaque, similar to the speckled sugar bean HPH emulsion gels. The Bambara groundnut HPH emulsion gel had a smooth, uniform surface, whereas the speckled sugar bean HPH emulsion gel had a rougher texture. The HPH Bambara protein emulsion had significantly reduced particle sizes compared to the HPH speckled sugar bean emulsion, which may be due to the exposure of more hydrophobic protein groups through droplet deformation and disruption. Frequency sweep measurements revealed that all emulsion gels exhibited a primarily elastic nature since G′ significantly exceeded G″ throughout the frequency range. The difference between these moduli was less than 1 log cycle, indicating the formation of a weakly structured emulsion gel. The viscoelastic properties of the HPH emulsion gels improved due to the smaller droplet sizes. Oscillatory stress tests showed that high-pressure homogenization reduced the yield stress of the emulsion gels at a phase angle of 45 degrees. These findings demonstrate that emulsion gels from Bambara and speckled sugar bean protein isolates could be incorporated into the food system as a healthy alternative for animal proteins, margarines, and butters

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