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Acidification and Calcium Addition Effects on High-Pressure and Thermally Induced Pulse Protein Gels
April Huang1, Carmen I Moraru1
1Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
Gels (Basel, Switzerland)
|December 24, 2025
Summary
Modifying pulse protein gels with acidification and calcium creates tailored textures. Processing type (nonthermal vs. thermal) influences gel strength, enabling customized plant-based food development.
Area of Science:
- Food Science and Technology
- Plant-Based Proteins
- Biopolymer Gelation
Background:
- Pulse proteins (pea, lentil, faba bean) offer versatile building blocks for novel food textures.
- Controlling gel properties is key to developing appealing plant-based food alternatives.
- Understanding protein-protein interactions under different processing conditions is crucial.
Purpose of the Study:
- To investigate how acidification, calcium addition, and processing type affect pulse protein gel characteristics.
- To determine the impact of these factors on gel structure, rheology, texture, and water holding capacity.
- To establish methods for customizing pulse protein gel properties for food applications.
Main Methods:
- Pea, lentil, and faba bean protein concentrates were used.
- Gels were formed via high-pressure processing (HPP) or thermal processing.
- Acidification (pH 4.5-6.6) and calcium addition (0-30 mg Ca/g protein) were applied.
- Gels were analyzed for rheological properties, texture, water holding capacity, and structure.
Main Results:
- Acidification and calcium addition increased protein aggregation by reducing electrostatic repulsion.
- Acidification enhanced the strength of both HPP- and thermally induced gels.
- Calcium's effect on gel strength varied with pH and processing type.
- HPP gels were generally weaker than thermal gels, but specific treatments yielded stronger HPP gels.
Conclusions:
- Pulse protein gel structure and mechanical properties can be precisely controlled.
- Combinations of acidification, calcium addition, and processing offer a pathway to tailored gel functionalities.
- This research provides a foundation for designing plant-based foods with specific textural attributes.
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