Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

Kristensen, H.T.; Denon, Quenten; Tavernier, Iris; Gregersen, Sandra Beyer; Hammershøj, Marianne; Meeren, Paul Van der; Dewettinck, Koen; Dalsgaard, Trine Kastrup

doi:10.1016/j.foodhyd.2020.106556

Cited by 33 publications

(10 citation statements)

References 63 publications

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“…Little scientific literature exists on nondairy frozen desserts, especially with regard to storage stability and shrinkage. While the foamability and foam stability properties of nondairy proteins are documented in literature (Kim et al., 2020; Kristensen et al., 2021), further research is needed to assess the stability of a frozen foam, especially in a system that also contains nondairy fats, to better understand any correlations between nondairy proteins and shrinkage susceptibility.…”

Section: Factors That Affect Shrinkage In Frozen Dessertsmentioning

confidence: 99%

Shrinkage in frozen desserts

VanWees

Rankin

Hartel

2021

Comp Rev Food Sci Food Safe

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Shrinkage is a well‐documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid‐twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause‐and‐effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.

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Section: Factors That Affect Shrinkage In Frozen Dessertsmentioning

confidence: 99%

Shrinkage in frozen desserts

VanWees

Rankin

Hartel

2021

Comp Rev Food Sci Food Safe

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“…They also provide steric hindrance to prevent coalescence of adjacent bubbles. Whey protein isolates (WPI) are widely used in various foam‐based food products (Kristensen et al, 2021; Nooshkam et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach

Kaya,

Johnson,

Tamura

et al. 2023

J Americ Oil Chem Soc

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Protein foams are common to foods, such as meringue, whipped cream and mousses. Stability is a challenging issue determined by fat and sugar content. We hypothesize that acetyl‐triacylglycerols (acetyl‐TAG) that possess sn‐3 acetate group with high oleic content can provide stability to the foam at reduced sugar concentrations by increasing the surface viscosity and minimizing serum drainage. A fractional factorial Box‐Wilson design was used to investigate the effects of whey protein concentration (WPI) (2–10 wt%), sucrose concentration (SC) (10–30 wt%) and acetyl‐TAG concentration (ATC) (0–1 wt%) on overrun (FO), stability against serum drainage (FD) and surface dilatational rheology. Each response was analyzed by linear regression model fitting and a backward elimination algorithm for significance (α = 0.01). FO was significantly affected (p < 0.01) by WPI and ATC, but not sucrose concentration. The optimum overrun (nearly 700%) was obtained at 9 wt% WPI and 0.6 wt% ATC. Drainage and viscoelastic properties were significantly (p < 0.01) affected by all process variables. Dynamic complex modulus (|E|) as measured using an optical tensiometer was around 30–40 mN/m when acetyl‐TAG was higher than 0.5 wt%. Our findings indicated that the acetyl‐TAG can be used to enhance the stability of protein foams in reduced sugar food products, however, not at high sugar concentrations (30 wt%).

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“…These include the ability to form gels, emulsions, and foams [6][7][8]. Mixed systems of milk and different plant proteins have been the focus of recent studies to evaluate their gelling and emulsifying properties [9][10][11][12]. The results demonstrate the possibility of creating innovative food products that can fulfill an emerging market of consumers who worry increasingly about sustainability and want to partially replace animal-based proteins [13].…”

Section: Introductionmentioning

confidence: 99%

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

Oliveira

Ferreira

Casanova

et al. 2022

Foods

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The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products.

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Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

Cited by 33 publications

References 63 publications

Shrinkage in frozen desserts

Shrinkage in frozen desserts

Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

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