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Article
2023
Solidification of concentrated pea protein–pectin mixtures as potential binder
Solidification of concentrated pea protein–pectin mixtures as potential binder
Abstract (English)
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.
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Journal of the science of food and agriculture, 103 (2023), 8, 4195-4202.
https://doi.org/10.1002/jsfa.12448.
ISSN: 1097-0010
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660 Chemical engineerin
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@article{Moll2023,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16246},
doi = {10.1002/jsfa.12448},
author = {Moll, Pascal and Salminen, Hanna and Stadtmüller, Lucie et al.},
title = {Solidification of concentrated pea protein–pectin mixtures as potential binder},
journal = {Journal of the science of food and agriculture},
year = {2023},
volume = {103},
number = {8},
}