Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
| Autor: | M. Teresa Díaz, Helena M. Moreno, Mercedes M. Pedrosa, Fátima Domínguez-Timón, A. Javier Borderías, Clara A. Tovar |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España) |
| Rok vydání: | 2020 |
| Předmět: |
Chromatography
Strain (chemistry) Scanning electron microscope Precipitation (chemistry) Chemistry General Chemical Engineering Pea protein food and beverages Pea protein isolate Viscoelasticity General Chemistry Dynamic mechanical analysis Cohesiveness Transglutaminase Isoelectric point Rheology Fourier transform infrared spectroscopy Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | The gelling of two commercial pea protein isolates (PPI) at 20% and 23% PPI concentration, and the effect of microbial transglutaminase (-0- and -5- U/g protein), were analysed. The final aim was to get PPI gels with textural properties enough to make meat and seafood analogues. The first PPI (-A-), was made by alkaline solubilization and isoelectric precipitation from pea flour. The second one (-B-), was obtained by aqueous dispersion of the pea flour and concentration of the soluble protein. The water and oil holding capacities of PPI-A suggested a higher degree of protein denaturation which was assessed by Dynamic thermo mechanical analysis (DMTA) and Fourier transform infrared spectroscopy (FTIR). FTIR data showed lower intermolecular β-sheet aggregates in PPI-B gels than in PPI-A. This result was consistent with the reticulated and well-interconnected network from scanning electron microscopy (SEM) of PPI-B gels in line with the higher strain amplitude (γmax), and the lower loss factor (tanδ) in PPI-B gels vs PPI-A gels. The MTGase enzyme significantly improved the structural quality of the PPI-B gels (high Q-factor) at 20% and 23% PPI. For all these reasons PPI B is more suitable for achieving consistent gels as bases for meat and seafood analogues. This work was supported by the Spanish Ministry of Economy and Competitiveness (RTA2015-00003-C02). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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