Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose

Blends of proteins and carbohydrates are of interest because of their ability to form fibrous products that resemble meat products. Here the effect of pectin and cellulose addition is investigated on structuring potential of pea protein isolate (PPI), soy protein isolate (SPI). While SPI and PPI could only be transformed into a homogeneous of layered product, a pronounced fibrous structure could be formed with blends of SPI and pectin, and PPI and pectin (95:5 and 93:7). In the case of SPI blends, a fibrous product was also anisotropic in terms of mechanical properties. For PPI blends, a fibrous morphology was not always accompanied with mechanical anisotropy. Differences in structuring potential of the various blends were further analysed using oscillatory rheological experiments. PPI/carbohydrate and SPI/carbohydrates blends resulted in mushier products than products containing only PPI or SPI. This was most pronounced for blends with pectin, which was attributed to the combined effects of a decrease in pH and/or water redistribution between the two phases. [Display omitted] •The amount and type of carbohydrate added affect the macro- and microstructure.•Structuring of PPI/pectin and SPI/pectin blends results in a fibrous morphology.•Fibrousness of PPI blends is not always reflected in the mechanical anisotropy.•Pectin has larger effect on mechanical properties than cellulose in a protein blend.•A decrease in pH and/or water redistribution results in a mushier product.