Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying
Qiongling Chen1, Jiewen Guan1, Zhengli Wang1
1College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Foods (Basel, Switzerland)
|November 9, 2024
Summary
Psyllium husk powder (PHP) enhances pea protein isolate (PPI) gel properties by improving texture and water holding capacity. Moderate PHP levels promote a stable gel network, offering a natural solution for plant-based food innovation.
Area of Science:
- Food Science and Technology
- Biopolymer Science
- Plant-Based Proteins
Background:
- Pea protein isolate (PPI) has limited industrial use due to poor gelation.
- Developing effective strategies to improve PPI gelation is crucial for plant-based food applications.
Purpose of the Study:
- To investigate the impact of psyllium husk powder (PHP) on the rheological, textural, and structural properties of heat-induced PPI gels.
- To elucidate the underlying mechanisms of PHP-mediated gel enhancement in PPI.
Main Methods:
- Preparation and analysis of PPI-PHP composite gels.
- Evaluation of rheological, textural, and water holding capacity (WHC).
- Characterization using SEM, FTIR, surface hydrophobicity, and free amino group quantification.
Main Results:
- Moderate PHP (0.5-2.0%) improved PPI gel texture, WHC, whiteness, and viscoelasticity in a dose-dependent manner.
- PHP increased surface hydrophobicity and enhanced hydrophobic, hydrogen bonding, and electrostatic interactions.
- Optimal gel network formation observed at 2.0% PHP, with excessive amounts (3.0%) disrupting network continuity.
Conclusions:
- Psyllium husk powder is an effective natural enhancer for pea protein isolate gelation.
- PHP improves PPI gel properties by promoting a well-organized network structure and enhancing molecular interactions.
- This research supports the development of innovative plant-based foods with improved gel strength and dietary fiber content.
