Gelling of Plant Based Proteins

Hettiarachchy, Navam; Kannan, Arvind; Schäfer, Christian; Wagner, G. P.

doi:10.1002/9783527654741.ch8

Cited by 15 publications

(8 citation statements)

References 93 publications

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“…Many plant proteins are able to form gels when they are heated above their thermal denaturation temperatures, such as soybean, pea, chickpea, bean, and sunflower, but the protein structure, protein concentration, salt, pH, and temperature conditions must be carefully controlled (Hettiarachchy, Kannan, Schäfer, & Wagner, 2013). The globular proteins in egg analogs may also provide emulsifying and foaming properties in products where these attributes are needed, such as dressings, sauces, or meringues.…”

Section: Formation Of Plant‐based Foodsmentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

286

122

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Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant‐based products to meet this consumer demand. In particular, there is an emphasis on the production of plant‐based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant‐derived ingredients are usually very different from those of animal‐derived ones. It is therefore critical to understand the fundamental properties of plant‐derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant‐based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant‐derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.

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Section: Formation Of Plant‐based Foodsmentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

286

122

View full text Add to dashboard Cite

show abstract

“…Legumes, oilseeds and cereals are widely discussed as plant-based sources for proteins, while studies regarding fruits and vegetables as protein sources are less common [ 4 ], mostly due to the relatively low protein content in those sources. Potato has a relatively low protein concentration of about 1.7% wet base, although potatoes are the second-highest protein providing crops per hectare grown after wheat [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, it was suggested that the protein extraction protocol can have a major impact on the properties of heat-set plant globulins gels [ 15 ]. While information regarding thermal gelation of plant proteins exists regarding cereals, oilseeds, pulses, and legumes protein, the information regarding gelation of fruit and vegetable proteins is extremely scarce [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Katzav

Chirug

Okun

et al. 2020

Foods

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Potato protein isolate (PPI), a commercial by-product of the starch industry, is a promising novel protein for food applications with limited information regarding its techno-functionality. This research focused on the formation of both thermal and high-pressure gels at acidic and neutral pH levels. Our results reveal that physical gels are formed after 30 min by heat at pH 7 and pH 3, while pressure (300–500 MPa) allows the formation of physical gels only at pH 3, and only when the system crosses 30 °C by adiabatic heating during pressurization. Texture profile analysis (TPA) revealed that gel hardness increased with both gelation temperature and pressure, while water-holding capacity was lower for the pressure-induced gels. The proteins released in the water-holding test suggested only partial involvement of patatin in the gel formation. Vitamin C as a model for a thermally liable compound verified the expected better conservation of such compounds in a pressure-induced gel compared to a thermal one of similar textural properties, presenting a possible advantage for pressure-induced gelation.

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“…The functionality of a protein depends upon the extraction protocol such as exposure to high temperature or high alkaline pH could denature proteins, consequently reducing their functionality. Non-hydrolyzed or partially hydrolyzed large proteins are preferred for gelling and textural functions ( 95 ), whereas hydrolyzed small proteins have good emulsifying properties ( 96 ). An increase in protein functionality has also been observed in the presence of impurities such as charged sugars ( 97 ).…”

Section: Protein Extractionmentioning

confidence: 99%

Technological interventions in improving the functionality of proteins during processing of meat analogs

et al. 2022

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Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). ‘

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Gelling of Plant Based Proteins

Cited by 15 publications

References 93 publications

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Technological interventions in improving the functionality of proteins during processing of meat analogs

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