hohPublica :: Browsing by Subject "Pectin"

Now showing 1 - 1 of 1

Solidification of concentrated pea protein–pectin mixtures as potential binder
(2023) Moll, Pascal; Salminen, Hanna; Stadtmüller, Lucie; Schmitt, Christophe; Weiss, Jochen
BACKGROUND: Binders in plant-based meat analogues allow different components, such as extrudate and fat particles, to stick together. Typically, binders then are solidiﬁed to transform the mass into a non-sticky, solid product. As an option for a clean- label binder possessing such properties, the solidiﬁcation behavior of pea protein–pectin mixtures (250 g kg−1 , r = 2:1, pH 6) was investigated upon heating, and upon addition of calcium, transglutaminase, and laccase, or by combinations thereof. RESULTS: Mixtures of (homogenized) pea protein and apple pectin had higher elastic moduli and consistency coefﬁcients and lower frequency dependencies upon calcium addition. This indicated that calcium physically cross-linked pectin chains that formed the continuous phase in the biopolymer matrix. The highest degree of solidiﬁcation was obtained with a mixture of pea protein and sugar beet pectin upon addition of laccase that covalently cross-linked both biopolymers involved. All solidi- ﬁed mixtures lost their stickiness. A mixture of soluble pea protein and apple pectin solidiﬁed only slightly through calcium and transglutaminase, probably due to differences in the microstructural arrangement of the biopolymers.