Abstract
This study investigated the impact of high-pressure homogenization (HPH) at varying intensities on the gelling properties of a commercial pea protein concentrate for the formulation of emulsion-filled gels as a model spreadable plant-based product. As a preliminary characterization, pea protein dispersions (10%-15%–20% w/w) underwent HPH treatments, 60 and 150 MPa for 5 cycles. Mechanical characteristics of heat-set gels were evaluated through rheological measurements. Emulsion-filled gels were then produced, starting from a common primary emulsion, incorporating either native or treated pea protein suspensions, and characterized with frequency and amplitude sweep tests, back extrusion, texture profile analysis (TPA) and confocal laser scanning microscopy (CLSM). Results revealed that HPH treatments had a significant influence on the aggregation state of protein suspensions reducing residue size, but inducing the formation of new, albeit smaller, agglomerates, with a direct impact on gel network formation. Treatment at 150 MPa consistently produced a stiffer, compact, and elastic gel structure, as confirmed by frequency sweep, back extrusion and TPA tests. Additionally, when this structure was disrupted, it exhibited creamy-viscous characteristics, as verified by amplitude sweep analyses. CLSM micrographs showed the formation of a more structured and compact gel matrix with the increase of the pressure applied.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.