Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase. / Masiá, Carmen; Ong, Lydia; Logan, Amy; Stockmann, Regine; Gambetta, Joanna; Jensen, Poul Erik; Rahimi Yazdi, Saeed; Gras, Sally.
In: Soft Matter, Vol. 20, No. 1, 2023, p. 133-143.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase
AU - Masiá, Carmen
AU - Ong, Lydia
AU - Logan, Amy
AU - Stockmann, Regine
AU - Gambetta, Joanna
AU - Jensen, Poul Erik
AU - Rahimi Yazdi, Saeed
AU - Gras, Sally
N1 - Publisher Copyright: © 2024 The Royal Society of Chemistry.
PY - 2023
Y1 - 2023
N2 - The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. Additionally, the study examined the influence of storage time on the functional properties of these gels. Fermentation-induced pea protein gels were produced in the presence or absence of TG and stored for 1, 4, 8, 12, and 16 weeks. Texture analysis, rheological measurements, moisture content and microstructure evaluation with confocal laser scanning microscopy (CLSM) and 3D image analysis were conducted to explore the effects of TG on the structural and rheological properties of the fermented samples. The porosity of the protein networks in the pea gels decreased in the presence of TG, the storage modulus increased and the textural characteristics were significantly improved, resulting in harder and more springy gels. The gel porosity increased in gels with and without TG after storage but the effect of storage on textural and rheological properties was limited, indicating limited structural rearrangement once the fermentation-induced pea protein emulsion gels are formed. Greater coalescence was observed for oil droplets within the gel matrix after 16 weeks of storage in the absence of TG, consistent with these protein structures being weaker than the more structurally stable TG-treated gels. This study shows that TG treatment is a powerful tool to enhance the textural and rheological properties of fermentation-induced pea protein emulsion gels.
AB - The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. Additionally, the study examined the influence of storage time on the functional properties of these gels. Fermentation-induced pea protein gels were produced in the presence or absence of TG and stored for 1, 4, 8, 12, and 16 weeks. Texture analysis, rheological measurements, moisture content and microstructure evaluation with confocal laser scanning microscopy (CLSM) and 3D image analysis were conducted to explore the effects of TG on the structural and rheological properties of the fermented samples. The porosity of the protein networks in the pea gels decreased in the presence of TG, the storage modulus increased and the textural characteristics were significantly improved, resulting in harder and more springy gels. The gel porosity increased in gels with and without TG after storage but the effect of storage on textural and rheological properties was limited, indicating limited structural rearrangement once the fermentation-induced pea protein emulsion gels are formed. Greater coalescence was observed for oil droplets within the gel matrix after 16 weeks of storage in the absence of TG, consistent with these protein structures being weaker than the more structurally stable TG-treated gels. This study shows that TG treatment is a powerful tool to enhance the textural and rheological properties of fermentation-induced pea protein emulsion gels.
U2 - 10.1039/d3sm01001e
DO - 10.1039/d3sm01001e
M3 - Journal article
C2 - 38054382
AN - SCOPUS:85179169554
VL - 20
SP - 133
EP - 143
JO - Soft Matter
JF - Soft Matter
SN - 1744-683X
IS - 1
ER -
ID: 380158879