Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides

Chassenieux, Christophe; Nicolai, Taco

doi:10.1016/j.cocis.2023.101781

Cited by 6 publications

(1 citation statement)

References 65 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…if present as individual fibre molecules or bound within a larger cell wall fragment. Furthermore, predicting the properties of mixed gel systems remains challenging even if the behaviour of the individual components are well characterized, necessitating the need to investigate each system of interest individually (Chassenieux & Nicolai 2024).…”

Section: Protein-fibre Gelsmentioning

confidence: 99%

Texture and microstructure of legume-based mixed gels

Johansson

2024

Acta Universitatis Agriculturae Sueciae

View full text Add to dashboard Cite

Reducing consumption of animal-based proteins by shifting to plant-based alternatives can significantly reduce of the environmental impact of food consumption. Faba bean and pea are protein-rich crops which could act as local plant protein sources in cool climate regions such as Sweden. Focusing on texture and microstructure, this thesis explored creation of mixed gels mainly from laboratory-extracted faba bean protein, starch and fibre but also from a commercial pea protein isolate. Analysis revealed that gel microstructures dominated by larger protein aggregates resulted in weak gels with low fracture stress. Addition of NaCl was found to have different effects on the gel formation by the two major protein fractions (7S and 11S) in faba bean. Gel texture was also modified by adding starch- and fibre-rich side-streams obtained from protein extraction. At pH 7, substituting part of the protein (constant solids content) with starch and/or fibre increased gel storage modulus and decreased fracture stress and fracture strain. The decrease in fracture stress was attributed to introduction of inhomogeneities into the protein matrix. At pH 4 and 5, fibre addition increased fracture stress, an effect attributed to the existing microstructure already containing larger protein particles in the same size range as the added fibre. The results presented in this thesis extend knowledge of gel formation by plant-based proteins, and specifically of texture formation by protein from non-soy legumes. This can facilitate development of plant-based foods from a broader range of protein sources.

show abstract

Section: Protein-fibre Gelsmentioning

confidence: 99%