Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property,...

Area of Science:

• Food Science
• Biomaterials Science
• Colloid and Surface Chemistry

Background:

• Understanding emulsion gel properties is crucial for food applications.
• Pea protein isolate and κ-carrageenan are key ingredients for novel food textures.

Purpose of the Study:

• Investigate the impact of κ-carrageenan concentration on cold-set emulsion gels made from pea protein.
• Determine how κ-carrageenan influences gel formation, microstructure, mechanical properties, and in vitro digestion.

Main Methods:

• Fabrication of cold-set emulsion gels using heat-denatured pea protein isolate, κ-carrageenan, and CaCl₂.
• Microstructure analysis via confocal and scanning electron microscopy.
• Assessment of texture, water holding capacity, and in vitro digestion following INFOGEST guidelines.

Main Results:

• Pea protein/κ-carrageenan coupled networks formed at 0.25%-0.75% κ-carrageenan; higher concentrations yielded continuous κ-carrageenan networks.
• Increased κ-carrageenan significantly enhanced water holding capacity (37%) and gel hardness (75-fold).
• Low κ-carrageenan (0.25%) promoted lipid digestion, while higher concentrations delayed lipid and protein hydrolysis.

Conclusions:

• κ-carrageenan concentration critically controls the microstructure, texture, and digestive behavior of pea protein emulsion gels.
• Results provide guidance for designing pea protein-based emulsion gels with tailored properties for the food industry.