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Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights

  • 0State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food Research International +

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September 14, 2024

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September 14, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Gellan gum (GG) significantly improves pea protein isolate (PPI) gel strength and alters microstructure. Combined with glucono-δ-lactone (GDL), these hydrocolloids offer tunable properties for novel food gel design.

Area Of Science

  • Food Science
  • Materials Science
  • Biochemistry

Background

  • Pea protein isolate (PPI) is a valuable food ingredient.
  • Acid-induced gelation of PPI is a key process in food manufacturing.
  • Modulating PPI gel properties is crucial for developing new food products.

Purpose Of The Study

  • To investigate the effects of gellan gum (GG) and glucono-δ-lactone (GDL) on acid-induced PPI gels.
  • To understand how GG and GDL influence the microstructure and rheological properties of PPI gels.
  • To explore the potential of PPI-GG hybrid systems for food gel design.

Main Methods

  • Media milling pretreatment of PPI.
  • Acid-induced gelation using GDL.
  • Rheological analysis (small and large amplitude oscillatory shear).
  • Scanning Electron Microscopy (SEM) for microstructure.
  • Turbidity and zeta potential measurements.

Main Results

  • GG dramatically increased PPI gel hardness (from 18.69 g to 792.47 g) and storage modulus (G'), while slightly reducing water holding capacity (WHC).
  • GG altered gel microstructure from particle aggregates to a chain-like architecture and promoted PPI transformation from soluble to insoluble.
  • High GG and GDL content enhanced electrostatic interactions, leading to rapid aggregation, increased gel strength, and improved WHC.

Conclusions

  • Gellan gum and glucono-δ-lactone effectively modulate the microstructure and gel properties of acid-induced pea protein isolate gels.
  • The combination of GG and GDL offers a strategy for tailoring PPI gel characteristics.
  • This presents opportunities for diversifying food gel design using PPI-GG hybrid systems.

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