Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures.

Abstract

In this study, the effects of gellan gum types and CaCl2 addition on the rheological characteristics of mung bean protein (MBP)-gellan gum mixtures at varying protein contents (1-7 wt%) were investigated. Two types of gellan gum, high acyl gellan (HAG) and low acyl gellan (LAG), at 0.5 wt% were used. MBP-HAG system showed soft and elastic gels at below 3 wt% MBP content, but gel became weaker due to protein network disruption at higher MBP content. In contrast, MBP-LAG system exhibited a liquid-like behavior and a synergistic interaction between LAG and MBP. High calcium concentration can cause proteins to aggregate leading to protein precipitation. However, such phenomenon could be retarded by both types of gellan gum in the MBP-gellan gum mixtures studied herein. The calcium addition of up to 50 mM did not significantly alter the overall viscoelastic property of MBP-HAG system. In contrast, MBP-LAG system fortified with calcium formed solid gel at low protein content (1 wt%), but excessive calcium ions were required to maintain the strong gel characteristic at higher protein concentration (≥ 3 wt%) due to the competitive binding of calcium between the protein and gellan gum. These results were also supported by their microstructure observed through CLSM and SEM experiments. PRACTICAL APPLICATION: The application of hydrocolloids as rheology modifiers is useful to improve the stability and textural properties of plant-based protein drinks. Results from this study are helpful for the industry to understand the textural properties of mung bean protein at varying concentrations in the presence of gellan gum and calcium. Especially, at high calcium fortification which is desirable in plant-based protein drinks, protein aggregation could be retarded by gellan gum. Overall, the finding demonstrated that a range of rheological characteristics of mung bean protein and gellan gum mixtures could be manipulated as desired to meet both nutritional quality and product stability.