Abstract

Colloidal stability of pea protein isolate (PPI) solutions is essential for their use in plant-based beverages, as it directly affects sensory properties and consumer acceptance. This study systematically investigated the potential of natural hydrocolloids, specifically xanthan gum, low-acyl gellan gum (LA-gellan), and their combinations, to improve PPI stability. The PPI exhibited a high protein content (79 g/100 g) and moderate solubility (57.8%) at neutral pH (7.0-7.5). Stabilizer performance was assessed using sedimentation kinetics (via UV absorbance at 280 nm), effective concentration (EC50), and sedimentation rate constants (k). Individually, both xanthan and LA-gellan effectively reduced sedimentation, resulting in low k values and EC50 thresholds. Their combinations exhibited synergistic effects, retaining over 70% of soluble protein after 100 min while maintaining viscosities below 30 cP at 25 degrees C suitable for beverage applications. Optimized formulations achieved effective stabilization without compromising viscosity, ensuring an optimal balance between physical stability and sensory acceptability. These findings highlight the strategic potential of natural hydrocolloids as functional stabilizers in high-protein plant-based formulations.