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...
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Veröffentlicht in: | Food research international 2022-11, Vol.161, p.111752-111752, Article 111752 |
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creator | Guidi, Sarah Formica, Florian A. Denkel, Christoph |
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•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 |
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•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> |
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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 |
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