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Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic
Jia Zhao1, Bhesh Bhandari1, Claire Gaiani2
1School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia.
Current Research in Food Science
|April 18, 2022
Summary
Hydrolyzed almond protein (HP) impacts plant-based yogurt texture. Higher degree of hydrolysis (DH) and HP content improve almond yogurt
Area of Science:
- Food Science
- Dairy Alternatives
- Protein Chemistry
Background:
- Protein inadequacy is a key challenge for plant-based dairy yogurt alternatives.
- Almond protein is a potential base for plant-based yogurts, but its properties require optimization.
Purpose of the Study:
- To investigate the impact of almond protein degree of hydrolysis (DH) and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios on almond-based yogurt physicochemical properties.
- To understand how DH and HP/NP ratios influence gel microstructure, texture, and rheology.
Main Methods:
- Almond protein was subjected to three degrees of hydrolysis (1%, 5%, 9%).
- Different ratios of hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) were used (40:60, 20:80, 10:90, 5:95).
- Physicochemical properties including microstructure, particle size, firmness, pH, water holding capacity (WHC), lubrication, flow, and gelation were analyzed.
Main Results:
- Higher DH (9%) resulted in softer, less viscous, and more lubricating gels compared to lower DH (1%).
- Increased HP/NP ratio (40:60) led to smaller microgel particles, lower hardness, viscosity, and friction.
- Lower HP/NP ratio (5:95) produced larger particles, harder gels, higher viscosity, and reduced lubrication.
Conclusions:
- Degree of hydrolysis and the ratio of hydrolysed to non-hydrolysed almond protein significantly affect the texture and physicochemical properties of almond-based yogurt.
- Optimizing DH and HP/NP ratios can control almond yogurt texture, offering potential for improved plant-based dairy alternatives.
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