Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-10165
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Main Title: Effect of protein aggregation on rheological properties of pea protein gels
Author(s): Klost, Martina
Brzeski, Celina
Drusch, Stephan
Type: Article
Language Code: en
Abstract: Yoghurt style gels are a promising way to increase the consumption of plant derived proteins. However, reaching texture properties similar to those commonly known from milk yoghurts while incorporating large amounts of plant-derived proteins, is a challenge that needs to be addressed to meet consumers expectations. Therefore, this study aims to investigate the influence of pH conditions (pH 6.0 to pH 8.0) during pre-treatment on the rheological properties of fermentation induced pea protein gels with a protein content of 10%. Results showed a strong correlation between the pH value during pre-treatment and the protein solubility after pH readjustment to pH 8. Solubility was highest if pea protein was pre-treated at pH 8.0 and lowest if it was pre-treated at pH 6.0. Since only soluble aggregates are believed to participate in network formation, networks formed by pea protein pre-treated at pH 6 were coarser, than those formed by pea protein pre-treated at pH 8 owing to a lower degree of crosslinking caused by less available protein. Coarser networks and higher proportions of insoluble particles increased loss of water and lowered the storage modulus G’ as well as the ability of the networks to recover after intense shearing. In particular pre-treatment at pH values below 7.0 led to gels with storage moduli of the same magnitude as those measured in commercial milk derived yoghurts. Adjusting the pH value during pre-treatment of pea protein can therefore be considered a promising approach for the customisation of texture properties while maintaining a constantly high protein content.
URI: https://depositonce.tu-berlin.de/handle/11303/11277
http://dx.doi.org/10.14279/depositonce-10165
Issue Date: 26-May-2020
Date Available: 9-Jun-2020
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): pea protein
aggregation
gel
pH value
network structure
Sponsor/Funder: BMBF, 01EA1806C, Kompetenzcluster Ernährungsforschung: NutriAct - Ernährungsintervention für gesundes Altern, Technische Universität Berlin
License: https://creativecommons.org/licenses/by-nc-nd/4.0/
Journal Title: Food Hydrocolloids
Publisher: Elsevier
Publisher Place: Amsterdam [u.a.]
Volume: 108
Article Number: 106036
Publisher DOI: 10.1016/j.foodhyd.2020.106036
EISSN: 1873-7137
ISSN: 0268-005X
Appears in Collections:FG Lebensmitteltechnologie und -materialwissenschaften » Publications

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