Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism. (December 2022)

• Record Type: Journal Article
• Authors: Ge, Jiao; Sun, Cuixia; Chang, Yuyang; Sun, Mengge; Zhang, Yin; Fang, Yapeng
• Is Part Of: Food research international. Volume 162(2022)Part A
• Publication Date: 2022-12
• Subjects: Pea protein isolate -- Panda bean protein -- Amyloid fibrils -- Gelling properties -- Reinforce -- Formation mechanism; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112053
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Panda bean protein fibrils (PDPF) enhanced heat-induced pea protein isolate (PPI) gel. The PPI-PDPF composite gel network possessed a small and uniform pore size. Hydrogen bonds and hydrophobic interactions played important roles in PPI-PDPF gels. The addition of PDPF affected the non-network proteins leach-out of PPI gel. Abstract: The roles of panda bean protein amyloid fibrils (PDPF) in modifying the textural and rheological properties of heat-induced pea protein isolate (PPI) gels were investigated. It was found that the incorporation of PDPF significantly enhanced ( p < 0.05) the strength of PPI gel. This effect was PDPF concentration-dependent and was predominantly attributable to the enhanced intermolecular interactions between PDPF and PPI through hydrogen bonds and hydrophobic interactions. Synchronously, the non-network proteins content in PPI-PDPF gels decreased from 23.6 % to 6.6 % when PDPF concentration increased from 0 to 1.50 % (w/w). Cryo-scanning electron microscopy proved that PDPF was filled in the PPI gel network leading to more compact and interconnected gel structure. However, the water holding capacity and secondary structures of PPI gel were not significantly affected. The findings of this study showed that PDPF was effective in improving the PPI gel functional quality, which provided scientific support for PDPF as a promising gel ingredient in food industrial applications.