Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

Munialo, Claire D.; Linden, Erik van der; Ako, Komla; Jongh, H.H.J. de

doi:10.1016/j.foodhyd.2015.03.018

Cited by 44 publications

(26 citation statements)

References 32 publications

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“…This finding can be explained by the fact that as the RS concentration increases, the amount of water in the medium decreases; therefore, the granules cannot swell enough and become more rigid (Ersch et al, 2015). Similar behaviors regarding the rigidities of gellan and xanthan gum gels (de Jong; Van de Velde, 2007), gelatin and soy protein isolate gels (Ersch et al, 2015), pea protein gels (Munialo et al, 2015), and whey protein gels (Munialo et al, 2016) have been reported in previous studies. Young's modulus should not vary for an ideal solid with different compression velocities under experimental conditions, but gels are viscoelastic products and may behave differently (Sharma;Bhattacharya, 2014).…”

Section: Young's Modulussupporting

confidence: 81%

“…It was observed that no variables contributed significantly to gel deformation, since P > 0.05 for all parameters, indicating that the gels were equally brittle (Table 3). Previous studies also have reported that strain does not depend on the polysaccharide/protein concentration (Wang et al, 2014;Munialo et al, 2015;Munialo et al, 2016). …”

Section: Strainmentioning

confidence: 75%

“…The Young's modulus (E), which is a measure of the stiffness of a material Van Der Linden;de Jongh, 2014;Munialo et al, 2015), was calculated from the slope of the linear region of the stess-strain curve up to 5% of deformation (Çakir et al, 2012). Equation 8 after statistical analysis of the data shows the empirical relationship between the Young's modulus and the variables studied.…”

Section: Young's Modulusmentioning

confidence: 99%

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Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

2017

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Fabricated food gels involving the use of hydrocolloids are gaining polpularity as confectionery/convenience foods. Starch is commonly combined with a hydrocolloid (protein our polyssacharides), particularly in the food industry, since native starches generally do not have ideal properties for the preparation of food products. Therefore the texture studies of starch-protein mixtures could provide a new approach in producing starch-based food products, being thus acritical attribute that needs to be carefully adjusted to the consumer liking. This work investigated the texture and rheological properties of mixed gels of different concentrations of rice starch (15%, 17.5%, and 20%) and whey protein isolate (0%, 3%, and 6%) with different crosshead velocities (0.05, 5.0, and 10.0 mm/s) using a Box-Behnken experimental design. The samples were submitted to uniaxial compression tests with 80% deformation in order to determinate the following rheological parameters: Young's modulus, fracture stress, fracture deformation, recoverable energy, and apparent biaxial elongational viscosity. Gels with a higher rice starch concentration that were submitted to higher test velocities were more rigid and resistant, while the whey protein isolate concentration had little influence on these properties. The gels showed a higher recoverable energy when the crosshead velocity was higher, and the apparent biaxial elongational viscosity was also influenced by this factor. Therefore, mixed gels exhibit different properties depending on the rice starch concentration and crosshead velocity.Index terms: Young's modulus; fracture; stress; rheology. RESUMOGéis fabricados que envolvem o uso de hidrocolóides estão ganhando polpularidade como alimentos de confeitaria/conveniência. O amido é geralmente combinado com um hidrocolóide (proteínas ou polissacarideos), particularmente na indústria de alimentos, uma vez que os amidos nativos geralmente não têm propriedades ideais para a preparação de produtos alimentares. Por conseguinte, os estudos de textura de misturas de amido-proteína podem proporcionar uma nova abordagem na produção de produtos alimentares à base de amido, sendo assim um atributo acrítico que precisa ser cuidadosamente ajustado ao gosto do consumidor. Este trabalho investigou as propriedades reológicas de textura de géis mistos de diferentes concentrações de amido de arroz (15%, 17,5% e 20%) e isolado proteico de soro (0%, 3% e 6%) com diferentes velocidades de teste (0,05, 5,0 e 10,0 mm/s) utilizando um delineamento experimental por Box-Behnken. As amostras foram submetidas a testes de compressão uniaxial com deformação de 80% para determinar os seguintes parâmetros reológicos: módulo de Young, tensão de fratura, deformação da fratura, energia recuperável e aparente viscosidade elongacional biaxial. Géis com maior concentração de amido de arroz e que foram submetidos a velocidades de teste mais altas mostraram-se mais rígidos e resistentes, enquanto que a concentração de isoldado proteico de soro teve pouca influência nes...

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Section: Young's Modulussupporting

confidence: 81%

Section: Strainmentioning

confidence: 75%

Section: Young's Modulusmentioning

confidence: 99%

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Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

2017

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“…To analyze these relations further, salt or pH was used to tune the gel morphology. A detailed image analysis of the soy and pea protein gels has been reported elsewhere (Urbonaite and others ; Munialo and others ). CLSM image analysis was performed to determine the difference in coarseness (expressed as the typical length scale [nm] of the gel) between the different systems and its relation to the value of the slope (Figure A).…”

Section: Resultsmentioning

confidence: 99%

“…The soy proteins were extracted according to Urbonaite and others () and the gels for the WH measurements were prepared at 10% (w/w), pH 7.0, and in the presence of various concentrations of calcium salt (5 to 100 mM CaSO 4 and Ca 2 Cl; Urbonaite and others ). The pea proteins were extracted according to Munialo and others () and the gels for the WH measurements were prepared at 10% (w/w) protein and at different pHs (pH 3.0 to 4.2; Munialo and others 2014) .…”

Section: Methodsmentioning

confidence: 99%

Water Holding as Determinant for the Elastically Stored Energy in Protein‐Based Gels

Pouvreau

Wijlen

Klok

et al. 2016

Journal of Food Science

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To evaluate the importance of the water holding capacity for the elastically stored energy of protein gels, a range of gels were created from proteins from different origin (plant: pea and soy proteins, and animal: whey, blood plasma, egg white proteins, and ovalbumin) varying in network morphology set by the protein concentration, pH, ionic strength, or the presence of specific ions. The results showed that the observed positive and linear relation between water holding (WH) and elastically stored energy (RE) is generic for globular protein gels studied. The slopes of this relation are comparable for all globular protein gels (except for soy protein gels) whereas the intercept is close to 0 for most of the systems except for ovalbumin and egg white gels. The slope and intercept obtained allows one to predict the impact of tuning WH, by gel morphology or network stiffness, on the mechanical deformation of the protein-based gel. Addition of charged polysaccharides to a protein system leads to a deviation from the linear relation between WH and RE and this deviation coincides with a change in phase behavior.

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Plant‐based foods as meat and fat substitutes

Munialo

Vriesekoop

2023

Food Science & Nutrition

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Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of trans and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of trans and saturated fatty acids, the formulation of plant‐based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant‐based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.

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Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

Cited by 44 publications

References 32 publications

Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

Water Holding as Determinant for the Elastically Stored Energy in Protein‐Based Gels

Plant‐based foods as meat and fat substitutes

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