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March 21, 2026Food HydrocolloidsOpen Access

Grass pea (Lathyrus sativus L.) protein gels and microgels: effect of pH on structure, rheology and lubrication

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Authors

FIFrancesco IerveseASAnnalaura SabatucciGDGiulia D’Alessio

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Overview

Investigates the effect of pH on the structure and lubrication properties of grass pea protein microgels, suggesting potential uses in food systems.

Key Points

  • The study aims to explore how different pH levels affect the structure and properties of microgels made from grass pea protein.
  • Evaluated protein isolates at pH levels 2, 3, 7, and 9 for surface hydrophobicity, ζ-potential, and particle size.
  • Prepared thermally induced gels and characterized their rheological properties using strain and frequency sweep tests.
  • Produced microgels by high shear homogenization of parent gels and assessed their properties.
  • Acidic pH conditions (2 and 3) resulted in stiff parent gels and aggregated microgels with poor lubrication.
  • Neutral (pH 7) and alkaline (pH 9) conditions created more dispersed microgels with improved flow behavior.
  • Larger microgel particles (156–345 nm) formed under acidic conditions due to aggregation.

Cite This Study

Iervese et al. (2026) studied this question.

synapsesocial.com/papers/69be35166e48c4981c6732d5https://doi.org/10.1016/j.foodhyd.2026.112682
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