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Main Title: Structure formation and rheological properties of pea protein-based gels
Author(s): Klost, Martina
Drusch, Stephan
Type: Article
Language Code: en
Abstract: Nutritional recommendations for the elderly, but also the general public, include incorporation of plant proteins in the diet, an increase in the intake of Ω-3 fatty acids and an increase in intake of dietary fibre. Protein structure and structuring behaviour of plant proteins differ from that of milk proteins. Therefore, the aim of the presented study was to characterise the structuring process and resulting structure of yoghurt-style gels containing 10% pea protein with and without addition of nutritionally recommended ingredients like rapeseed-oil and/or commercial oat fibre. Rheological measurements were combined with microscopy for sample characterisation. Generally, all studied formulations were able to form acid induced gels via fermentation. The acidification led to a two-phase gelation process resulting in thick gels that showed mainly weak rheological behaviour. Supplementation with oil and/or fibre resulted in an increase of the relative concentration of pea protein in the aqueous phase and led to a strong increase in the complex shear modulus |G*| as well as the maximum structuring velocity d|G*|/dt. These effects need to be considered when tailoring yoghurt-style gels with high consumer acceptance.
Issue Date: 23-Mar-2019
Date Available: 27-Jan-2020
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): plant protein
oat fibre
Sponsor/Funder: BMBF, 01EA1408C, Kompetenzcluster Ernährungsforschung: NutriAct - Ernährungsintervention für gesundes Altern, Technische Universität Berlin
Journal Title: Food Hydrocolloids
Publisher: Elsevier
Publisher Place: Amsterdam [u.a.]
Volume: 94
Publisher DOI: 10.1016/j.foodhyd.2019.03.030
Page Start: 622
Page End: 630
EISSN: 1873-7137
ISSN: 0268-005X
Appears in Collections:FG Lebensmitteltechnologie und -materialwissenschaften » Publications

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