Structural modification and foaming enhancement of winged bean protein isolate via heat treatment: Implications for high-quality plant-based whipped cream applications

Plant-based whipped cream has emerged as a significant alternative in the food industry due to the increasing demand for plant-based products and the pursuit of healthier dietary options. In this study, heat-treated winged bean protein isolate (WPI) was employed as the raw material in whipped cream. A comprehensive characterization was conducted on the rheological properties of the emulsion prior to whipping, as well as the whipping characteristics and microstructure of the foam system following whipping. The results showed that heat treatment of WPI mainly reduced the α-helix and increased the β-sheet, thus breaking the hydrogen bonds within the protein molecules. The heat treatment also changed the tertiary structure of WPI and improved its emulsification and foaming properties. The emulsification -and foaming properties peaked when the heating condition was 75 °C for 45 min, in which the foaming capacity increased from 11.67 % to 47.50 % (p < 0.05). Applying WPI that had been treated at 75 °C for 45 min (HWPI) to whipped cream significantly increased the viscosity of the cream emulsion. Partial replacement of sodium caseinate (SC) by HWPI significantly improved the whipping performance, textural properties and stability of the cream. The optimal conditions were achieved when the mass ratio of HWPI to SC was 1: 1 as compared to commercial creams. The overrun of 214.03 % was achieved, which was not significantly different from that of commercial cream (p > 0.05). Consequently, this study not only broadens the application scope of WPI but also provides a promising strategy for the development of plant-based whipped cream products.