High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: Effect of calcium concentration

The effect of different calcium levels (10–40 mM) during protein denaturation on the characteristics of cowpea protein gels obtained by heating or high hydrostatic pressure treatment (HHPT) at low protein content (7.5%w/w) was studied. Calcium allowed the formation of self-standing gels. For the low...

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Veröffentlicht in:	Food hydrocolloids 2022-03, Vol.124, p.107220, Article 107220
Hauptverfasser:	Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco
Format:	Artikel
Sprache:	eng
Schlagworte:	Calcium Denaturation Legumes Life Sciences Plant protein Rheology Self-standing gels
Online-Zugang:	Volltext
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