Synergistic Stabilization of Pea Protein Isolate Solutions with Xanthan and Low Acyl Gellan Gums

The stability of pea protein isolate (PPI) solutions is critical for their application in plant-based food formulations. This study evaluates the effectiveness of natural hydrocolloids, including xanthan gum, low-acyl (LA)-gellan gum, and their combinations, as stabilizers for PPI solutions. The physicochemical properties of PPI were characterized, revealing a high protein content (79 g/100 g) and moderate solubility (57.82% at pH 7.0–7.5). Sedimentation kinetics and effective concentrations (EC50) were analyzed to assess the stabilizers’ performance. Xanthan gum and LA-gellan gum demonstrated significant individual stabilizing effects, with the lowest sedimentation rate constants (k) and EC50 values. Combinations of these gums exhibited synergistic stabilization, notably at balanced ratios, achieving over 70% protein solubility after 100 minutes. These findings highlight the potential of natural stabilizers to replace traditional sucrose-based approaches, aligning with consumer demand for healthier and more sustainable food products. This research contributes valuable insights into the development of innovative plant-based formulations that balance functional, nutritional, and sensory attributes.