凝集エンドウ豆タンパク質-大豆油エマルジョンゲルの乳化とゲル化の相補的相互作用：植物ベースのクリームチーズ類似体の開発に向けた洞察

This study aims to develop a plant-based cream cheese analog using pea protein isolate (PPI) and soybean oil by adjusting the protein-to-oil ratio to assess the impact of balancing interactions between emulsification and gelation. Emulsion gels with varying PPI-to-oil ratios were prepared and evaluated, with commercial dairy cream cheese as the control. Formulations with intermediate PPI-to-oil ratios exhibited optimal characteristics, including balanced spreadability, minimal fluid loss, and desirable viscoelastic properties. Rheological and textural analyses demonstrated that controlled balancing interactions enhance structural integrity without inducing excessive brittleness by influencing protein aggregation and network formation. The optimal formulation shows a textural profile comparable to commercial cream cheese, with a significantly higher protein content and reduced fat and energy content. These findings highlight the importance of managing balancing interactions between emulsification and gelation to optimize product quality, providing a robust scientific foundation for the development of high-quality plant-based cream cheese analogs.

The online version contains supplementary material available at 10.1007/s10068-025-02022-7.