TY - JOUR
T1 - Composite starch/fermented protein emulsion gels for plant-based cheese applications
AU - Lassen, Marlene
AU - Bruenig, Ronja
AU - Czaja, Tomasz Pawel
AU - Amin, Ashwitha
AU - Ørskov, Kathrine Esager
AU - Hannibal, Thomas
AU - Christensen, Line Bach
AU - Jensen, Poul Erik
AU - Gouseti, Ourania
N1 - Funding Information:
Data were generated by accessing research infrastructure at the University of Copenhagen, including the Centre of Advanced Bioimaging (CAB), and at Aarhus University, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). Poul Erik Jensen wishes to acknowledge funding from the Independent Research Fund Denmark, project 1127-00110B. Ourania Gouseti wishes to acknowledge funding from the Independent Research Fund Denmark, project 2101-00023B. Ronja Bruenig wishes to acknowledge funding from the University of Hohenheim, Helmut-Aurenz-Stipendium. Amin A. would like to acknowledge funding from the Milk Levy Fund (PLANTCURD: Funktionelle planteproteiner som ostemasse/PLANTCURD: Functional Plant Proteins for Cheese Curd.)
Funding Information:
Data were generated by accessing research infrastructure at the University of Copenhagen, including the Centre of Advanced Bioimaging (CAB), and at Aarhus University, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). Poul Erik Jensen wishes to acknowledge funding from the Independent Research Fund Denmark, project 1127-00110B. Ourania Gouseti wishes to acknowledge funding from the Independent Research Fund Denmark, project 2101-00023B. Ronja Bruenig wishes to acknowledge funding from the University of Hohenheim, Helmut-Aurenz-Stipendium.
Publisher Copyright:
© 2024 The Authors
PY - 2024
Y1 - 2024
N2 - This work investigated the effect of incorporating lipids and proteins on the properties of starch-based gels relevant for plant-based cheese analogues. Gels were prepared by first fermenting protein-based emulsions to create primary gels, and subsequently using the water of these primary gels as starch hydration media to produce secondary, starch-based, pea protein-rich composite emulsion gels. Fermentation appeared to increase gel hardness compared to non-fermented protein addition. Compared to natural and crosslinked/acetylated starches, the acid-hydrolysed/acetylated starch produced firmer gels and was selected for further experimentation. Gels were macroscopically homogeneous but microscopically showed lipid coalescence at increasing lipid content (>8%), which was reduced by ultrasonicating the emulsion prior to fermentation. Dry matter content was key in determining textural and rheological properties of the gels, with starch/protein gels of 36% dry matter showing hardness and viscoelastic properties similar to those of the dairy cheese Danbo. However, the composite gels did not melt on increasing temperature up to 80 °C (delta below 20°). Proton dynamics were found to depend on gel properties and lipid addition. Overall, this work contributes towards the development of plant-based cheeses with desired characteristics by increasing their protein content and modulating their properties through fermentation and syneresis.
AB - This work investigated the effect of incorporating lipids and proteins on the properties of starch-based gels relevant for plant-based cheese analogues. Gels were prepared by first fermenting protein-based emulsions to create primary gels, and subsequently using the water of these primary gels as starch hydration media to produce secondary, starch-based, pea protein-rich composite emulsion gels. Fermentation appeared to increase gel hardness compared to non-fermented protein addition. Compared to natural and crosslinked/acetylated starches, the acid-hydrolysed/acetylated starch produced firmer gels and was selected for further experimentation. Gels were macroscopically homogeneous but microscopically showed lipid coalescence at increasing lipid content (>8%), which was reduced by ultrasonicating the emulsion prior to fermentation. Dry matter content was key in determining textural and rheological properties of the gels, with starch/protein gels of 36% dry matter showing hardness and viscoelastic properties similar to those of the dairy cheese Danbo. However, the composite gels did not melt on increasing temperature up to 80 °C (delta below 20°). Proton dynamics were found to depend on gel properties and lipid addition. Overall, this work contributes towards the development of plant-based cheeses with desired characteristics by increasing their protein content and modulating their properties through fermentation and syneresis.
KW - Composite gels
KW - Emulsion filled gels
KW - Modified starch
KW - Plant-based cheese alternatives
KW - Protein fermentation
U2 - 10.1016/j.lwt.2024.116863
DO - 10.1016/j.lwt.2024.116863
M3 - Journal article
AN - SCOPUS:85207968537
VL - 212
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
M1 - 116863
ER -