Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, équipe Processus aux Interfaces et Hygiène des Matériaux (PIHM), F-59000 Lille, France.
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil.
Food Res Int. 2024 Nov;196:114982. doi: 10.1016/j.foodres.2024.114982. Epub 2024 Sep 1.
The increased demand for plant-based products brings a new challenge to the food industry. Especially, proteins from soy, chickpea, and pea are being highly demanded as food ingredients. However, they still present some drawbacks such as poor techno-functional properties and remarkable beany flavor that hamper their wider application. Contrarily, milk products such as yogurt and cheeses are highly consumed and accepted worldwide. Therefore, the association of plant proteins, such as pea with milk proteins is an interesting strategy to incorporate more plant-based proteins into people's diet. However, this strategy can largely impact gel formation and final structure. This study aims to develop mixed casein micelles (CMs) and pea proteins gel at high concentrations in four protein ratios, 80:20, 60:40, 40:60, and 20:80 by acidification. The effect of a thermal treatment before gelation was also evaluated. The replacement of CMs for pea proteins disturbed the gel formation at the beginning of acidification, demand more time to increase the G*, being this effect more pronounced as more casein is replaced in the system. Despite of this effect, the final gel elasticity was higher in the presence of pea proteins for the ratios 80:20 and 60:40, probably due to the formation of pea network. It is hypothesized that pea proteins can form a network when surrounded by CMs, however, CMs restrict pea proteins aggregation. This study describes that the final characteristics of mixed gels can be tailored by changing protein ratios and applying thermal treatment before acidification, opening the possibility for the development of innovative food products.
对植物性产品需求的增加给食品工业带来了新的挑战。特别是，大豆、鹰嘴豆和豌豆中的蛋白质作为食品成分受到高度需求。然而，它们仍然存在一些缺点，例如技术功能性质差和明显的豆腥味，这阻碍了它们的更广泛应用。相比之下，酸奶和奶酪等乳制品在全球范围内被高度消费和接受。因此，将植物蛋白（如豌豆）与乳蛋白结合是将更多植物性蛋白纳入人们饮食的一种有趣策略。然而，这种策略可能会对凝胶形成和最终结构产生重大影响。本研究旨在通过酸化，在四种蛋白质比例（80:20、60:40、40:60 和 20:80）下，开发高浓度的混合酪蛋白胶束（CM）和豌豆蛋白凝胶。还评估了凝胶化前进行热处理的效果。在酸化开始时，CM 替代豌豆蛋白会干扰凝胶形成，需要更多时间来增加 G*，随着系统中更多的酪蛋白被替代，这种效果更为明显。尽管有这种影响，但在存在豌豆蛋白的情况下，80:20 和 60:40 的比例的最终凝胶弹性更高，这可能是由于豌豆网络的形成。据推测，当豌豆蛋白被 CM 包围时，它可以形成网络，但 CM 限制了豌豆蛋白的聚集。本研究表明，通过改变蛋白质比例和在酸化前进行热处理，可以调整混合凝胶的最终特性，为开发创新型食品产品开辟了可能性。
