Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

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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

Masiá, C, Ong, L, Logan, A, Stockmann, R, Gambetta, J, Jensen, PE, Rahimi Yazdi, S & Gras, S 2023, 'Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase', Soft Matter, vol. 20, no. 1, pp. 133-143. https://doi.org/10.1039/d3sm01001e

APA

Masiá, C., Ong, L., Logan, A., Stockmann, R., Gambetta, J., Jensen, P. E., Rahimi Yazdi, S., & Gras, S. (2023). Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase. Soft Matter, 20(1), 133-143. https://doi.org/10.1039/d3sm01001e

Vancouver

Masiá C, Ong L, Logan A, Stockmann R, Gambetta J, Jensen PE et al. Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase. Soft Matter. 2023;20(1):133-143. https://doi.org/10.1039/d3sm01001e

Author

Masiá, Carmen ; Ong, Lydia ; Logan, Amy ; Stockmann, Regine ; Gambetta, Joanna ; Jensen, Poul Erik ; Rahimi Yazdi, Saeed ; Gras, Sally. / Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase. In: Soft Matter. 2023 ; Vol. 20, No. 1. pp. 133-143.

Bibtex

@article{b32aa0b4fe5e4f5cacf7784717ccd678,
title = "Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase",
abstract = "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.",
author = "Carmen Masi{\'a} and Lydia Ong and Amy Logan and Regine Stockmann and Joanna Gambetta and Jensen, {Poul Erik} and {Rahimi Yazdi}, Saeed and Sally Gras",
note = "Publisher Copyright: {\textcopyright} 2024 The Royal Society of Chemistry.",
year = "2023",
doi = "10.1039/d3sm01001e",
language = "English",
volume = "20",
pages = "133--143",
journal = "Soft Matter",
issn = "1744-683X",
publisher = "Royal Society of Chemistry",
number = "1",

}

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