Solidification of concentrated pea protein–pectin mixtures as potential binder
| dc.contributor.author | Moll, Pascal | |
| dc.contributor.author | Salminen, Hanna | |
| dc.contributor.author | Stadtmüller, Lucie | |
| dc.contributor.author | Schmitt, Christophe | |
| dc.contributor.author | Weiss, Jochen | |
| dc.date.accessioned | 2024-09-03T08:18:54Z | |
| dc.date.available | 2024-09-03T08:18:54Z | |
| dc.date.issued | 2023 | de |
| dc.description.abstract | 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. | en |
| dc.identifier.uri | https://hohpublica.uni-hohenheim.de/handle/123456789/16246 | |
| dc.identifier.uri | https://doi.org/10.1002/jsfa.12448 | |
| dc.language.iso | eng | de |
| dc.rights.license | cc_by-nc-nd | de |
| dc.source | 1097-0010 | de |
| dc.source | Journal of the science of food and agriculture; Vol. 103, No. 8 (2023), 4195-4202 | de |
| dc.subject | Solidification | en |
| dc.subject | Hardening | en |
| dc.subject | Stickiness | en |
| dc.subject | Pea protein | en |
| dc.subject | Pectin | en |
| dc.subject | Binder | en |
| dc.subject.ddc | 660 | |
| dc.title | Solidification of concentrated pea protein–pectin mixtures as potential binder | en |
| dc.type.dini | Article | |
| dcterms.bibliographicCitation | Journal of the science of food and agriculture, 103 (2023), 8, 4195-4202. https://doi.org/10.1002/jsfa.12448. ISSN: 1097-0010 | |
| dcterms.bibliographicCitation.issn | 1097-0010 | |
| dcterms.bibliographicCitation.issue | 8 | |
| dcterms.bibliographicCitation.journaltitle | Journal of the science of food and agriculture | |
| dcterms.bibliographicCitation.volume | 103 | |
| local.export.bibtex | @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}, } | |
| local.export.bibtexAuthor | Moll, Pascal and Salminen, Hanna and Stadtmüller, Lucie et al. | |
| local.export.bibtexKey | Moll2023 | |
| local.export.bibtexType | @article |