Impact of various plant protein isolates (lupin, chickpea, pea, and soy) on the quality parameters of low-fat vegan mayonnaise

Abstract

In this study, the effects of various plant protein isolates (including lupin, chickpea, pea, and soy) used as substitutes for egg yolk on the physicochemical, rheological, and textural properties of low-fat vegan mayonnaise formulations were assessed and compared with traditional mayonnaise. The quality characteristics of the produced emulsions were assessed through various methods, including pH measurement, evaluation of emulsion stability, colorimetric analysis (L*, a*, b*), apparent viscosity determination, and texture profile analysis to examine hardness parameters. The findings revealed that the control group exhibited the most stable emulsion (97.10% stability) and the maximum apparent viscosity (4.87 Pa.s). Among the plant isolates, soy protein demonstrated performance closest to egg yolk in industrial applications, with emulsion stability reaching 95.42% and textural hardness at 92.44 g, owing to its robust network structure supported by its hydrophobic amino acids. Conversely, lupin protein demonstrated a color profile resembling that of egg yolk (b* = 27.41), owing to its inherent pigments, and showed effective preservation of structural integrity with an emulsion stability of 90.96%. Chickpea and pea proteins showed emulsion stabilities of 93.20% and 84.53%, respectively, but created a more fluid emulsion matrix with lower viscosities of 1.40 Pa.s and 1.37 Pa.s. This scenario may be associated with the formation of weaker film layers at the oil droplet interface. The pH values of all analyzed formulations ranged from 3.64 to 4.06, which are within the acceptable acidic range aimed at ensuring microbial stability. In conclusion, soy and lupin proteins offer innovative structural and aesthetic alternatives for the production of vegan mayonnaise.