Effect of protein aggregation on rheological properties of pea protein gels

dc.contributor.authorKlost, Martina
dc.contributor.authorBrzeski, Celina
dc.contributor.authorDrusch, Stephan
dc.date.accessioned2020-06-09T08:20:58Z
dc.date.available2020-06-09T08:20:58Z
dc.date.issued2020-05-26
dc.description.abstractYoghurt 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.en
dc.description.sponsorshipBMBF, 01EA1806C, Kompetenzcluster Ernährungsforschung: NutriAct - Ernährungsintervention für gesundes Altern, Technische Universität Berlinen
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/11277
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-10165
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-11550en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc664 Lebensmitteltechnologiede
dc.subject.otherpea proteinen
dc.subject.otheraggregationen
dc.subject.othergelen
dc.subject.otherpH valueen
dc.subject.othernetwork structureen
dc.titleEffect of protein aggregation on rheological properties of pea protein gelsen
dc.typeArticleen
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.articlenumber106036en
dcterms.bibliographicCitation.doi10.1016/j.foodhyd.2020.106036en
dcterms.bibliographicCitation.journaltitleFood Hydrocolloidsen
dcterms.bibliographicCitation.originalpublishernameElsevieren
dcterms.bibliographicCitation.originalpublisherplaceAmsterdam [u.a.]en
dcterms.bibliographicCitation.volume108en
tub.accessrights.dnbfree*
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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