Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment

The objective of this study was to investigate the impact of pH-shifting and oil inclusion on the textural properties of plant protein-based fermentation-induced gels resembling dairy yogurt in consistency. Gels were formed by pH(12)-treated or native mung bean protein (MBP) with or without emulsified coconut oil (3% w/v) and transglutaminase (0.1% w/w protein) during fermentation at 43 degrees C for 8 h. Quinoa flour hydrolysate was used to modulate the MBP gel network. Creep-recovery and viscoelasticity (G'/G '') tests showed that gels prepared with pH(12) treated MBP were less deformable and stiffer than native MBP gels. The pH(12) treated MBP gels also exhibited superior hardness and water-holding capacity over the native MBP gels. Consistently, the pH(12) gels displayed more compact and denser network structures, and oil emulsion droplets as well as transglutaminase further contributed to such packing effect. H-1-LF-NMR confirmed less mobility of bulk water in pH(12 )gels compared with native gels.

Automated summary

This study investigated the impact of pH-shifting and oil inclusion on the textural properties of plant protein-based fermentation-induced gels. The results showed that gels prepared with pH(12)-treated mung bean protein exhibited superior hardness, water-holding capacity, and a more compact and denser network structure.