Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise

Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise

This study investigates the properties of egg-free mayonnaise prepared using chia seed protein hydrolysate (CSPH) and pectin extracted from apple pomace (PA) as alternatives to egg, comparing it to traditional egg-based mayonnaise. Chia seed protein was hydrolyzed using Protamex and Bromelain enzyme...

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Bibliographic Details
Main Authors: Sahar Abdoollahi, Peiman Ariaii, Seyed Ebrahim Hosseini, Mahro Esmaeili, Roya Bagheri
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Heliyon
Subjects:
Protamex enzyme
Bromelain enzyme
Pectin
Chia seed
Egg substitute
Mayonnaise
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024173094
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