Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions

Krentz, Abigail; García‐Cano, Israel; Jiménez-Flores, Rafael

doi:10.3168/jdsc.2021-0157

Cited by 6 publications

(4 citation statements)

References 20 publications

(32 reference statements)

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“…Both of these phenomena contributed to the reduction in FS values for the mixed proteins samples. Similar results were obtained by the study of Krentz et al, (2022) [ 98 ], where the authors evaluated the foaming properties of a mixture of casein micelles (CMs) and pea protein isolate (PPI). The blends were compared to skim milk and pea protein isolate slurries which, respectively, exhibited the highest and the lowest values for both FC and FS.…”

Section: Protein-protein Interactions To Modify Food Techno-functiona...supporting

confidence: 82%

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Nascimento

Odelli

Carvalho

et al. 2023

Foods

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In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.

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Section: Protein-protein Interactions To Modify Food Techno-functiona...supporting

confidence: 82%

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Nascimento

Odelli

Carvalho

et al. 2023

Foods

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“…However, commercial plant-based proteins, including soy protein, are often less soluble and less surface active (Sagis and Yang 2022), which hinder their wide industrial application as substitutes for animal protein especially in liquid product. Therefore, for the plant protein alone or mixed colloidal systems with animal protein, techniques such as pHshifting, ultrasonication, and homogenisation have been successfully used to fabricate stable dispersions with enhanced solubility and functionality (Wang et al 2019;Krentz et al 2022).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

Liu,

Gao,

Xia

et al. 2024

Int J of Dairy Tech

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This study investigated physiochemical, structural, and emulsifying properties of whey and soy protein blends (4%, w/v), which were combined at various proportions by pH‐shifting and ultrasound. The mixed dispersions exhibited small particle sizes (below 200 nm), with the smallest value observed at a sample with WPC to SPI ratio of 50:50. Reducing whey protein gave the blend lower surface hydrophobicity and higher α‐helix structure. More soy protein resulted in larger droplet size, lower surface charge, and greater flocculation of fabricated emulsions. Emulsions with soy protein lower than 50% were acceptable due to the nano‐scale size and small flocculation index.

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“…A commercial pea protein isolate was used as a base material and was further homogenized because homogenized pea proteins distribute more evenly in mixtures with other biopolymers. 21 Furthermore, the base material was separated into a soluble pea protein fraction, where the proteins with lower surface hydrophobicity may denature more readily compared with the commercial protein isolate. 22,23 Commercial pectins, such as apple and sugar beet, were used as a polysaccharide component.…”

Section: Introductionmentioning

confidence: 99%

“…Specifically, the solidification methods investigated included heating, addition of calcium, addition of a single cross‐linking enzyme or a combination of two cross‐linking enzymes, and a combination of calcium and a cross‐linking enzyme. A commercial pea protein isolate was used as a base material and was further homogenized because homogenized pea proteins distribute more evenly in mixtures with other biopolymers 21 . Furthermore, the base material was separated into a soluble pea protein fraction, where the proteins with lower surface hydrophobicity may denature more readily compared with the commercial protein isolate 22,23 .…”

Section: Introductionmentioning

confidence: 99%

Solidification of concentrated pea protein–pectin mixtures as potential binder

et al. 2023

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BACKGROUND Binders in plant‐based meat analogues allow different components, such as extrudate and fat particles, to stick together. Typically, binders then are solidified to transform the mass into a non‐sticky, solid product. As an option for a clean‐label binder possessing such properties, the solidification behavior of pea protein–pectin mixtures (250 g kg−1, r = 2:1, pH 6) was investigated upon heating, and upon addition of calcium, transglutaminase, and laccase, or by combinations thereof. RESULTS Mixtures of (homogenized) pea protein and apple pectin had higher elastic moduli and consistency coefficients and lower frequency dependencies upon calcium addition. This indicated that calcium physically cross‐linked pectin chains that formed the continuous phase in the biopolymer matrix. The highest degree of solidification was obtained with a mixture of pea protein and sugar beet pectin upon addition of laccase that covalently cross‐linked both biopolymers involved. All solidified mixtures lost their stickiness. A mixture of soluble pea protein and apple pectin solidified only slightly through calcium and transglutaminase, probably due to differences in the microstructural arrangement of the biopolymers. CONCLUSION The chemical makeup of the biopolymers and their spatial distribution determines solidification behavior in concentrated biopolymer mixtures. In general, pea protein–pectin mixtures can solidify and therefore have the potential to act as binders in meat analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions

Cited by 6 publications

References 20 publications

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

Solidification of concentrated pea protein–pectin mixtures as potential binder

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