Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures

[Display omitted] •The amino-acid composition can be increased by mixing different protein sources.•The product color can be adjusted by tuning the protein ratios.•The gel strength of pea and lentil showed a synergistic effect for acidic gelation.•The mixtures with hemp showed antagonist gel strengt...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food research international 2022-11, Vol.161, p.111752-111752, Article 111752
Hauptverfasser: Guidi, Sarah, Formica, Florian A., Denkel, Christoph
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 111752
container_issue
container_start_page 111752
container_title Food research international
container_volume 161
creator Guidi, Sarah
Formica, Florian A.
Denkel, Christoph
description [Display omitted] •The amino-acid composition can be increased by mixing different protein sources.•The product color can be adjusted by tuning the protein ratios.•The gel strength of pea and lentil showed a synergistic effect for acidic gelation.•The mixtures with hemp showed antagonist gel strength with all gelation type.•The water holding capacity was mostly not impacted by the mixtures. One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspects. However, mixing plant proteins could also open a door to new textures. The main goal of this study was to investigate the impact of binary mixing of hemp (H), yellow pea (P), and brown lentil (L) protein concentrates/isolates on their gel and water-holding properties. Dispersions of reconstituted proteins and mixtures thereof were gelled using glucono-δ-lactone (GDL), transglutaminase (TG), and temperature (T) at a protein content of 12% (w/w). Mixtures of pea and lentil proteins showed gel strengths for TG- and T-induced gels that are proportional to the ratio of the mixture constituents (linear mixing behavior), whereas synergistic effects were observed for GDL-induced gelation. In contrast, all mixtures containing hemp exhibited a non-linear mixing behavior for the three gelation methods, usually resulting in lower gel strengths compared to theoretically expected values. The study showed that mixing plant-based proteins of different protein sources can lead to very different mixing behaviors in terms of gel properties, showing either a reinforcing, an indifferent or a weakening effect compared to the theoretically expected properties. The results can help developing more targeted plant protein-based soft gel products such as yogurt alternatives with specific techno-functional properties, while adjusting the nutritional characteristics.
doi_str_mv 10.1016/j.foodres.2022.111752
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2721259222</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0963996922008109</els_id><sourcerecordid>2721259222</sourcerecordid><originalsourceid>FETCH-LOGICAL-c412t-8aa12eb86e82340aad3c502711b2fb75dd85c75ef8779a29fd171aadaedc84e33</originalsourceid><addsrcrecordid>eNqFkE1vFDEMhiNURJfCT6DKsYfOEns2k0kvVVVBQSri0p6jTOKhWc1Xkywq_56sdumVk2Xpsf36YewTiDUIaD5v1_08-0hpjQJxDQBK4hu2glbVlYKNPGEroZu60rrRp-x9SlshRCOVfsdO6wY0apQr5n6ElzD94stgp1x1NpHnS5wzhSld8Tsa9t1CMQdKfO75E43LJV_IXvKBphyGV5rbyfP8RCHyLkw2_uFjeMm7kvADe9vbIdHHYz1jj1-_PNx-q-5_3n2_vbmv3AYwV621gNS1DbVYb4S1vnZSoALosO-U9L6VTknqW6W0Rd17UFAoS961G6rrM3Zx2FsiPe8oZTOG5Ggor9G8SwYVAkqNiAWVB9TFOaVIvVliGEtoA8Ls_ZqtOfo1e7_m4LfMnR9P7LqR_OvUP6EFuD4AVB79HSia5AJNjnyI5LLxc_jPib-m7I_y</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2721259222</pqid></control><display><type>article</type><title>Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures</title><source>MEDLINE</source><source>Access via ScienceDirect (Elsevier)</source><creator>Guidi, Sarah ; Formica, Florian A. ; Denkel, Christoph</creator><creatorcontrib>Guidi, Sarah ; Formica, Florian A. ; Denkel, Christoph</creatorcontrib><description>[Display omitted] •The amino-acid composition can be increased by mixing different protein sources.•The product color can be adjusted by tuning the protein ratios.•The gel strength of pea and lentil showed a synergistic effect for acidic gelation.•The mixtures with hemp showed antagonist gel strength with all gelation type.•The water holding capacity was mostly not impacted by the mixtures. One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspects. However, mixing plant proteins could also open a door to new textures. The main goal of this study was to investigate the impact of binary mixing of hemp (H), yellow pea (P), and brown lentil (L) protein concentrates/isolates on their gel and water-holding properties. Dispersions of reconstituted proteins and mixtures thereof were gelled using glucono-δ-lactone (GDL), transglutaminase (TG), and temperature (T) at a protein content of 12% (w/w). Mixtures of pea and lentil proteins showed gel strengths for TG- and T-induced gels that are proportional to the ratio of the mixture constituents (linear mixing behavior), whereas synergistic effects were observed for GDL-induced gelation. In contrast, all mixtures containing hemp exhibited a non-linear mixing behavior for the three gelation methods, usually resulting in lower gel strengths compared to theoretically expected values. The study showed that mixing plant-based proteins of different protein sources can lead to very different mixing behaviors in terms of gel properties, showing either a reinforcing, an indifferent or a weakening effect compared to the theoretically expected properties. The results can help developing more targeted plant protein-based soft gel products such as yogurt alternatives with specific techno-functional properties, while adjusting the nutritional characteristics.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2022.111752</identifier><identifier>PMID: 36192925</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>Cannabis ; Gels ; Gluconates ; Hemp ; Lactones ; Lens Plant ; Lentil ; Pea ; Pisum sativum ; Plant Proteins ; Plant-based gel ; Protein mixture ; Protein-protein interaction ; Transglutaminases ; Water</subject><ispartof>Food research international, 2022-11, Vol.161, p.111752-111752, Article 111752</ispartof><rights>2022 The Authors</rights><rights>Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c412t-8aa12eb86e82340aad3c502711b2fb75dd85c75ef8779a29fd171aadaedc84e33</citedby><cites>FETCH-LOGICAL-c412t-8aa12eb86e82340aad3c502711b2fb75dd85c75ef8779a29fd171aadaedc84e33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2022.111752$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>315,782,786,3552,27931,27932,46002</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36192925$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guidi, Sarah</creatorcontrib><creatorcontrib>Formica, Florian A.</creatorcontrib><creatorcontrib>Denkel, Christoph</creatorcontrib><title>Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[Display omitted] •The amino-acid composition can be increased by mixing different protein sources.•The product color can be adjusted by tuning the protein ratios.•The gel strength of pea and lentil showed a synergistic effect for acidic gelation.•The mixtures with hemp showed antagonist gel strength with all gelation type.•The water holding capacity was mostly not impacted by the mixtures. One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspects. However, mixing plant proteins could also open a door to new textures. The main goal of this study was to investigate the impact of binary mixing of hemp (H), yellow pea (P), and brown lentil (L) protein concentrates/isolates on their gel and water-holding properties. Dispersions of reconstituted proteins and mixtures thereof were gelled using glucono-δ-lactone (GDL), transglutaminase (TG), and temperature (T) at a protein content of 12% (w/w). Mixtures of pea and lentil proteins showed gel strengths for TG- and T-induced gels that are proportional to the ratio of the mixture constituents (linear mixing behavior), whereas synergistic effects were observed for GDL-induced gelation. In contrast, all mixtures containing hemp exhibited a non-linear mixing behavior for the three gelation methods, usually resulting in lower gel strengths compared to theoretically expected values. The study showed that mixing plant-based proteins of different protein sources can lead to very different mixing behaviors in terms of gel properties, showing either a reinforcing, an indifferent or a weakening effect compared to the theoretically expected properties. The results can help developing more targeted plant protein-based soft gel products such as yogurt alternatives with specific techno-functional properties, while adjusting the nutritional characteristics.</description><subject>Cannabis</subject><subject>Gels</subject><subject>Gluconates</subject><subject>Hemp</subject><subject>Lactones</subject><subject>Lens Plant</subject><subject>Lentil</subject><subject>Pea</subject><subject>Pisum sativum</subject><subject>Plant Proteins</subject><subject>Plant-based gel</subject><subject>Protein mixture</subject><subject>Protein-protein interaction</subject><subject>Transglutaminases</subject><subject>Water</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1vFDEMhiNURJfCT6DKsYfOEns2k0kvVVVBQSri0p6jTOKhWc1Xkywq_56sdumVk2Xpsf36YewTiDUIaD5v1_08-0hpjQJxDQBK4hu2glbVlYKNPGEroZu60rrRp-x9SlshRCOVfsdO6wY0apQr5n6ElzD94stgp1x1NpHnS5wzhSld8Tsa9t1CMQdKfO75E43LJV_IXvKBphyGV5rbyfP8RCHyLkw2_uFjeMm7kvADe9vbIdHHYz1jj1-_PNx-q-5_3n2_vbmv3AYwV621gNS1DbVYb4S1vnZSoALosO-U9L6VTknqW6W0Rd17UFAoS961G6rrM3Zx2FsiPe8oZTOG5Ggor9G8SwYVAkqNiAWVB9TFOaVIvVliGEtoA8Ls_ZqtOfo1e7_m4LfMnR9P7LqR_OvUP6EFuD4AVB79HSia5AJNjnyI5LLxc_jPib-m7I_y</recordid><startdate>202211</startdate><enddate>202211</enddate><creator>Guidi, Sarah</creator><creator>Formica, Florian A.</creator><creator>Denkel, Christoph</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202211</creationdate><title>Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures</title><author>Guidi, Sarah ; Formica, Florian A. ; Denkel, Christoph</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c412t-8aa12eb86e82340aad3c502711b2fb75dd85c75ef8779a29fd171aadaedc84e33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Cannabis</topic><topic>Gels</topic><topic>Gluconates</topic><topic>Hemp</topic><topic>Lactones</topic><topic>Lens Plant</topic><topic>Lentil</topic><topic>Pea</topic><topic>Pisum sativum</topic><topic>Plant Proteins</topic><topic>Plant-based gel</topic><topic>Protein mixture</topic><topic>Protein-protein interaction</topic><topic>Transglutaminases</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guidi, Sarah</creatorcontrib><creatorcontrib>Formica, Florian A.</creatorcontrib><creatorcontrib>Denkel, Christoph</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guidi, Sarah</au><au>Formica, Florian A.</au><au>Denkel, Christoph</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2022-11</date><risdate>2022</risdate><volume>161</volume><spage>111752</spage><epage>111752</epage><pages>111752-111752</pages><artnum>111752</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted] •The amino-acid composition can be increased by mixing different protein sources.•The product color can be adjusted by tuning the protein ratios.•The gel strength of pea and lentil showed a synergistic effect for acidic gelation.•The mixtures with hemp showed antagonist gel strength with all gelation type.•The water holding capacity was mostly not impacted by the mixtures. One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspects. However, mixing plant proteins could also open a door to new textures. The main goal of this study was to investigate the impact of binary mixing of hemp (H), yellow pea (P), and brown lentil (L) protein concentrates/isolates on their gel and water-holding properties. Dispersions of reconstituted proteins and mixtures thereof were gelled using glucono-δ-lactone (GDL), transglutaminase (TG), and temperature (T) at a protein content of 12% (w/w). Mixtures of pea and lentil proteins showed gel strengths for TG- and T-induced gels that are proportional to the ratio of the mixture constituents (linear mixing behavior), whereas synergistic effects were observed for GDL-induced gelation. In contrast, all mixtures containing hemp exhibited a non-linear mixing behavior for the three gelation methods, usually resulting in lower gel strengths compared to theoretically expected values. The study showed that mixing plant-based proteins of different protein sources can lead to very different mixing behaviors in terms of gel properties, showing either a reinforcing, an indifferent or a weakening effect compared to the theoretically expected properties. The results can help developing more targeted plant protein-based soft gel products such as yogurt alternatives with specific techno-functional properties, while adjusting the nutritional characteristics.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>36192925</pmid><doi>10.1016/j.foodres.2022.111752</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0963-9969
ispartof Food research international, 2022-11, Vol.161, p.111752-111752, Article 111752
issn 0963-9969
1873-7145
language eng
recordid cdi_proquest_miscellaneous_2721259222
source MEDLINE; Access via ScienceDirect (Elsevier)
subjects Cannabis
Gels
Gluconates
Hemp
Lactones
Lens Plant
Lentil
Pea
Pisum sativum
Plant Proteins
Plant-based gel
Protein mixture
Protein-protein interaction
Transglutaminases
Water
title Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-06T03%3A00%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Mixing%20plant-based%20proteins:%20Gel%20properties%20of%20hemp,%20pea,%20lentil%20proteins%20and%20their%20binary%20mixtures&rft.jtitle=Food%20research%20international&rft.au=Guidi,%20Sarah&rft.date=2022-11&rft.volume=161&rft.spage=111752&rft.epage=111752&rft.pages=111752-111752&rft.artnum=111752&rft.issn=0963-9969&rft.eissn=1873-7145&rft_id=info:doi/10.1016/j.foodres.2022.111752&rft_dat=%3Cproquest_cross%3E2721259222%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2721259222&rft_id=info:pmid/36192925&rft_els_id=S0963996922008109&rfr_iscdi=true