Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 7, Pages 3455-3462Publisher
WILEY
DOI: 10.1111/ijfs.14969
Keywords
Acid-induced gels; grinding; pea protein isolate; rheology
Categories
Funding
- National Natural Science Foundation of China [31471619]
- Funds of Shandong 'Double Tops' Program of China [SYL2017XTTD01]
Ask authors/readers for more resources
The study found that grinding pea protein isolates for different durations can improve the solubility and water-holding capacity of gels, as well as enhance rheological properties, thus expanding the potential applications of protein gels.
The purpose of this study was to expand the application range of pea protein isolates by improving the rheological properties of their acid-induced gels. A pea protein isolate was ground for different durations, and changes in the structure and properties of its gels were studied. Furthermore, the influence mechanism of grinding on gelation was revealed. The results showed that grinding slightly changed the secondary structure of the pea protein isolate and had a great impact on its tertiary structure. Compared with the unground pea protein isolate, the solubility of the ground pea protein isolate increased from 45.89% to 69.84%, and the water-holding capacity of the gels increased from 52.04% to 94.67% at 7.5 min of grinding. After grinding for 15 min, the particle size of the pea protein isolate decreased from 1292.4 to 945.7 nm, and the polydispersity index decreased from 0.387 to 0.321. Rheological measurements showed that the storage modulus (G '), viscosity and recovery of protein gel samples improved after grinding. Thus, grinding enhanced the potential of protein gels for new applications.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available