Effects of pH, kappa-carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion-gels

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-23 DOI:10.1111/ijfs.17568

Evangelina R. Cappa, Osvaldo E. Sponton, Maria Laura Olivares, Liliana G. Santiago, Adrián A. Perez

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Abstract

This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa-carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water-holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein-based emulsions and gels.

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pH值、卡帕卡拉胶浓度和储存时间对豌豆蛋白乳液凝胶质构和流变特性的影响

本研究考察了使用豌豆蛋白分离物（PPI）通过乳液凝胶化产生的凝胶的流变学和纹理特性。使用不同浓度的 PPI（2%-10%）和 0.25 油脂组分制备乳液，然后进行热处理。PPI 浓度越高，封装效率（EE）越高，但加热会略微降低封装效率，尽管 EE 仍高于 90%。液滴大小随着 PPI 的增加而减小。然后用不同的卡帕卡拉胶（KC）浓度（1%-2%）和 pH 值（4-7）对乳液进行胶凝。凝胶硬度随 KC 含量的增加而增加，粘附性则随之降低。随着 pH 值和 KC 的增加，回弹性、凝聚性和持水能力（WHC）也随之增加，而熔融性则有所降低。流变测试表明，KC 越高、pH 值越低，凝胶强度越大。除 pH 值为 4 的情况外，贮藏时间通常会增加凝胶强度。这项研究强调了 PPI、KC、pH 值和贮藏时间在塑造基于豌豆蛋白的乳液和凝胶特性方面的相互作用。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.