Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

Abstract

Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties. Food Hydrocolloids, 105, 105793.

Effect of protein aggregation on rheological properties of pea protein gels

“…This is typical for gels and dispersions (Mezger, 2006). Furthermore, the values of ~0.12 were of the same magnitude as in our previous work (Klost & Drusch, 2019;Klost et al, 2020) and are in line with values reported for milk yoghurts (Hassan, Ipsen, Janzen, & Qvist, 2003). At lower frequencies, the storage modulus additionally indicates the degree of crosslinking.…”

“…In two previous studies (Klost & Drusch, 2019;Klost et al, 2020) with different objectives -and therefore different environmental parameters such as pH, homogenisation pressure, heating temperature and heating time during protein pre-treatment prior to fermentation -we found relevant inter-study differences in rheological moduli G' and G''. While for the first study no specific pre-treatment -apart from heating -was performed (Klost & Drusch, 2019), we additionally applied enzymatic hydrolysis as a pre-treatment before fermentation in the second study (Klost et al, 2020). In preliminary experiments from this study we tested different pH values (pH 7.0, 7.5 and 8.0) during hydrolysis for one of the applied enzymes (Protamex®) to determine its pH optimum (unpublished data).…”

“…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 pretreatment of pea protein can therefore be considered a promising approach for the customisation of texture properties while maintaining a constantly high protein content.to protein-rich foods (Banovic et al, 2018), and yoghurt type products from plant derived proteins allow for the incorporation of up to at least 10% plant derived protein (Klost & Drusch, 2019;Klost, Giménez-Ribes, & Drusch, 2020).Plant-derived proteins (such as pea and soy) consist of hexameric 11S and trimeric 7S globular protein fractions. The general process of acid induced gelation has been extensively described by a variety of…”

“…to protein-rich foods (Banovic et al, 2018), and yoghurt type products from plant derived proteins allow for the incorporation of up to at least 10% plant derived protein (Klost & Drusch, 2019;Klost, Giménez-Ribes, & Drusch, 2020).…”

Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications

“…Gelling properties of hydrolysates from oat protein [133], pea protein [134], and soy protein [135,136] have been studied, and divergent results were reported. Proteolysis breaks the peptide bonds of proteins, and produces molecules with smaller size and lower MW, which might limit their ability to form strong gel networks.…”