Effects of pH, kappa‐carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion‐gels

Summary This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encap...

Full description

Saved in:
Bibliographic Details
Published inInternational journal of food science & technology Vol. 59; no. 11; pp. 8408 - 8418
Main Authors Cappa, Evangelina R., Sponton, Osvaldo E., Olivares, Maria Laura, Santiago, Liliana G., Perez, Adrián A.
Format Journal Article
LanguageEnglish
Published Oxford Wiley Subscription Services, Inc 01.11.2024
Subjects
Adhesive strength
Carrageenan
Carrageenans
Emulsions
Encapsulation efficiency
Gels
Heat treatment
Heat treatments
meltability
Peas
pH effects
plant based
Proteins
Rheological properties
rheology
texture
Water hardness
Online AccessGet full text

Cover

More Information
Summary:Summary This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa‐carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water‐holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein‐based emulsions and gels. This study evaluated the effect of thermal treatment on pea protein emulsions and then the effect of pea protein concentration on textural properties of emulsions gels. The results indicate that increasing pea protein concentration, meltability of plant based emulsion decreased.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17568