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Blends of proteins and carbohydrates are of interest because of their ability to form fibrous products that resemble meat products. Here the effect of pectin and cellulose addition is investigated on structuring potential of pea protein isolate (PPI), soy protein isolate (SPI). While SPI and PPI could only be transformed into a homogeneous of layered product, a pronounced fibrous structure could be formed with blends of SPI and pectin, and PPI and pectin (95:5 and 93:7). In the case of SPI blends, a fibrous product was also anisotropic in terms of mechanical properties. For PPI blends, a fibrous morphology was not always accompanied with mechanical anisotropy. Differences in structuring potential of the various blends were further analysed using oscillatory rheological experiments. PPI/carbohydrate and SPI/carbohydrates blends resulted in mushier products than products containing only PPI or SPI. This was most pronounced for blends with pectin, which was attributed to the combined effects of a decrease in pH and/or water redistribution between the two phases.
|Publication status||Published - Mar 2022|
- Large amplitude oscillatory shear
- Meat analogues
- Pea protein
- Protein/carbohydrate blends
- Soy protein
- Texture maps
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- 1 Finished
DFI-LWV19027 - PlantPROMISE: Plant PROtein Meat alternativeS using Extrusion (BO-57-105-002, BO-46-003-014)
1/06/19 → 31/12/22