Development of Novel Protein-Rich Foods: Studies of Composite Hydrogels Formed from Potato Proteins and Gellan Gums with Different Degrees of Acylation

Abstract

The textural attributes of mixed hydrogels formed from potato protein (PP) and gellan gum (GG) were examined for their potential application as novel protein-rich foods (NPFs). Initially, the properties of gels formed by the individual biopolymers were characterized using dynamic shear rheology, compression testing, and confocal fluorescence microscopy. Rheological analysis revealed that PP dispersions formed irreversible heat-set gels, whereas GG formed reversible cold-set gels at lower temperatures. The effects of adding PP to high acyl gellan gum (HA-GG) or low acyl gellan gum (LA-GG) solutions on the microstructure and rheology of the mixed gels formed were then examined. The PP/LA-GG composite gels had a highly heterogeneous microstructure consisting of protein-rich and polysaccharide-rich regions. In contrast, the PP/HA-GG composite gels had a more uniform microstructure. Interestingly, the incorporation of the PP weakened the PP/LA-GG composite gels (antagonism) but strengthened the PP/HA-GG composite gels (synergism), which was mainly attributed to their different impacts on gel microstructure. This study shows that semi-solid plant protein-dietary fiber composites can be formed with a variety of textural attributes by altering the nature and concentration of biopolymers used to formulate them. These mixed gels may be useful for the creation of NPFs. This study also highlights the complexity of the interactions between different food biopolymers and their impacts on food properties, highlighting the need for further research on understanding structure-function relationships in multicomponent biopolymer materials.