TY - JOUR
T1 - Plant lipid sources in fermented pea protein gels
T2 - Emulsion stability and gel microstructure
AU - Masiá, Carmen
AU - Keshanidokht, Shaghayegh
AU - Due Preisler, Lærke
AU - Risbo, Jens
AU - Jensen, Poul Erik
N1 - Publisher Copyright:
© 2023
PY - 2023
Y1 - 2023
N2 - Lipids play an important role in cheese texture. Their quantity, type and structural characteristics can have adverse effects on product quality. In this study, sunflower oil, oleosomes, oleogel, and coconut oil, were included in pea protein emulsions that were further fermented into pea protein gels and compared to a dairy fresh cheese. The effect of different lipid sources on emulsions stability and on gel structure was evaluated. The different fat sources did not have any significant effect on emulsion stability. The hardness of the dairy cheese, assessed by texture analysis, was found significantly higher than the pea protein counterparts. However, no significant differences were found between the rheological properties of the pea protein gels containing oil, oleosomes, and oleogel and the dairy cheese of reference. Although the protein network is a dominant factor for gel firmness, this study shows that it is possible to produce fermented pea protein gels containing oil, oleosomes, or oleogel with very similar rheological properties to those of a dairy fresh cheese.
AB - Lipids play an important role in cheese texture. Their quantity, type and structural characteristics can have adverse effects on product quality. In this study, sunflower oil, oleosomes, oleogel, and coconut oil, were included in pea protein emulsions that were further fermented into pea protein gels and compared to a dairy fresh cheese. The effect of different lipid sources on emulsions stability and on gel structure was evaluated. The different fat sources did not have any significant effect on emulsion stability. The hardness of the dairy cheese, assessed by texture analysis, was found significantly higher than the pea protein counterparts. However, no significant differences were found between the rheological properties of the pea protein gels containing oil, oleosomes, and oleogel and the dairy cheese of reference. Although the protein network is a dominant factor for gel firmness, this study shows that it is possible to produce fermented pea protein gels containing oil, oleosomes, or oleogel with very similar rheological properties to those of a dairy fresh cheese.
KW - Gels
KW - Oil
KW - Oleogel
KW - Oleosomes
KW - Plant-based cheese
U2 - 10.1016/j.lwt.2023.114890
DO - 10.1016/j.lwt.2023.114890
M3 - Journal article
AN - SCOPUS:85162197095
VL - 182
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
M1 - 114890
ER -