Composite starch/fermented protein emulsion gels for plant-based cheese applications

Marlene Lassen; Ronja Bruenig; Tomasz Pawel Czaja; Ashwitha Amin; Kathrine Esager Ørskov; Thomas Hannibal; Line Bach Christensen; Poul Erik Jensen; Ourania Gouseti

doi:10.1016/j.lwt.2024.116863

Composite starch/fermented protein emulsion gels for plant-based cheese applications

Marlene Lassen, Ronja Bruenig, Tomasz Pawel Czaja, Ashwitha Amin, Kathrine Esager Ørskov, Thomas Hannibal, Line Bach Christensen, Poul Erik Jensen, Ourania Gouseti^*

^*Corresponding author for this work

Food Analytics and Biotechnology

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

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.

Original language	English
Article number	116863
Journal	LWT
Volume	212
Number of pages	13
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2024.116863
Publication status	Published - 2024

Bibliographical note

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

Keywords

Composite gels
Emulsion filled gels
Modified starch
Plant-based cheese alternatives
Protein fermentation

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Cite this

Composite starch/fermented protein emulsion gels for plant-based cheese applications. / Lassen, Marlene; Bruenig, Ronja; Czaja, Tomasz Pawel ; Amin, Ashwitha; Ørskov, Kathrine Esager; Hannibal, Thomas; Christensen, Line Bach; Jensen, Poul Erik ; Gouseti, Ourania.

In: LWT, Vol. 212, 116863, 2024.

Research output: Contribution to journal › Journal article › Research › peer-review

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title = "Composite starch/fermented protein emulsion gels for plant-based cheese applications",

abstract = "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.",

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author = "Marlene Lassen and Ronja Bruenig and Czaja, {Tomasz Pawel} and Ashwitha Amin and {\O}rskov, {Kathrine Esager} and Thomas Hannibal and Christensen, {Line Bach} and Jensen, {Poul Erik} and Ourania Gouseti",

note = "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: {\textcopyright} 2024 The Authors",

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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

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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 -