Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Moreno, Helena M.; Domínguez-Timón, Fátima; Díaz, María Teresa; Pedrosa, Mercedes M.; Borderías, A. Javier; Tovar, Clara A.

doi:10.1016/j.foodhyd.2019.105375

Cited by 92 publications

(59 citation statements)

References 36 publications

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“…The results show a slight frequency dependency, as evidenced by the weak positive slope of G′ and G′′ vs. frequency curves. This dependency can be expressed using a power-law model [ 44 ].

where

and

are, respectively, the storage and loss moduli at 1 rad·s −1 , n′ and n′′ are, respectively, the exponent expressing the frequency dependence of G′ and G′′, and

is the angular frequency in s −1 .…”

Section: Resultsmentioning

confidence: 99%

The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems

Golodnizky

2020

Foods

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The current research explored the effect of different sucrose esters (SEs), with different hydrophilic–lipophilic balance (HLB) values, on bigel structure and properties. Bigels consisting of a water phase with glycerol and gelatin and an oil phase with glycerol mono-stearate, lecithin, and SEs with different HLB values were prepared. Rheological and thermal analyses revealed similar gelation-melting transitions governed by glycerol-monostearate crystallization (at ≈55 °C) for all bigel samples. The bigel matrix of the H1 and H2 samples (bigels consisting of SEs with HLBs of 1 and 2, respectively) demonstrated physical gel rheological characteristics of higher elastic and solid-like behavior compared with the H6 sample (bigel consisting SE with HLB 6). A similar trend was observed in the mechanical analysis with respect to hardness, firmness, and spreadability values, which were in the order of H1 > H2 > H6. This behavior was attributed to droplet size observed in the microscopy analysis, revealing significantly smaller droplets in the H1 and H2 samples compared with the H6 sample. These differences in droplet size were attributed to the diffusion kinetics of the low-molecular-weight surfactants. More specifically, the ability of mono-esterified SEs to diffuse faster than fully esterified SEs due to lower molar mass leads to a higher SE content at the oil-in-water (O/W) interface as opposed to the bulk oil phase. The results demonstrate the importance of the interface content in O/W bigel systems, providing an effective way to alter and control the bigel bulk properties.

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where

and

are, respectively, the storage and loss moduli at 1 rad·s −1 , n′ and n′′ are, respectively, the exponent expressing the frequency dependence of G′ and G′′, and

is the angular frequency in s −1 .…”

Section: Resultsmentioning

confidence: 99%

The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems

Golodnizky

2020

Foods

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“…Some studies have reported that PPI obtained by different extraction methods (e.g., UF and SE methods) exhibits significantly different gelling properties, including LGC, Tgel, G ′ , G ″ , and tan (Boye et al, 2010;Sun & Arntfield, 2010;Taherian et al, 2011;Sun & Arntfield, 2011a; detailed results are shown in Table 7). However, Moreno et al (2020) indicated that the two PPIc obtained by AE/IP and water extraction had the same LGC. According to O' Kane et al (2005) and Shevkani, Singh, Kaur, et al (2015), even though PPI was obtained by the same extraction method, its gel and rheological properties from different pea cultivars/lines had some variation due to their differences in physicochemical and structural composition.…”

Section: Gelling Propertiesmentioning

confidence: 92%

“…Similar result was reported by Zhao et al (2020): the WHC of commercial SPI (SPIc; 5.168 g/g) was almost 1.5 times PPIc (3.389 g/g), but they had a similar OHC around 1.2 g/g. According to the description in Table 4, it was concluded that different extraction methods could significantly affect WHC and OHC of PPI (Boye et al, 2010;Fuhrmeister & Meuser, 2003;Moreno et al, 2020;Stone, Karalash, et al, 2015). However, there were no significant differences among cultivars for WHC and OHC of PPI (Lam et al, 2017;Shevkani, Singh, Kaur, et al, 2015;Stone, Avarmenko, et al, 2015;Stone, Karalash, et al, 2015).…”

Section: Whc and Ohcmentioning

confidence: 97%

“…It can be seen from Table 7, the cultivar, protein fraction, extraction method, and some environmental conditions including pH, protein concentration, ionic strength, heating temperature, and heating and cooling rates all can affect gel network formation of pea protein. In general, PPI was usually obtained by AE/IP method, and its LGC was 14% to 17% (w/v), forming a weak gel (Boye et al, 2010;Moreno et al, 2020;O'Kane, Vereijken, Gruppen, & van Boekel, 2005;Withana-Gamage et al, 2011;Zhao et al, 2020). Some studies have reported that PPI obtained by different extraction methods (e.g., UF and SE methods) exhibits significantly different gelling properties, including LGC, Tgel, G ′ , G ″ , and tan (Boye et al, 2010;Sun & Arntfield, 2010;Taherian et al, 2011;Sun & Arntfield, 2011a; detailed results are shown in Table 7).…”

Section: Gelling Propertiesmentioning

confidence: 99%

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The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Sun

Corke

et al. 2020

Comp Rev Food Sci Food Safe

153

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In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water-and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.

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“…Air classification does not completely separate the protein from the starch granules and fibre, the purity of the protein fraction obtained using this process is approximately 38-65%, that is why wet extraction process, ultrafiltration or isoelectric precipitation could follow (Boye, Zare, & Pletch, 2010;Hoover et al, 2010). Air classification as dispersion/solubilization of the dehulled pea flour in water and concentration of the soluble protein after decantation of the insoluble residue (fibres and starch) followed by spray drying techniques are perceived as more sustainable process (with less use of water and chemicals) and have the advantage that protein retains its native state (Geerts et al, 2017;Moreno et al, 2020).…”

Section: Pea Application In Food Industrymentioning

confidence: 99%

Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review

Rasskazova¹,

Kirse-Ozolina²

2020

Research for Rural Development

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Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.

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Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Cited by 92 publications

References 36 publications

The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems

The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review

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