Modulation of pea protein isolate hydrogels by adding kappa‐carrageenan: gelling properties and formation mechanism

Summary Our study focuses on the gelling properties of pea protein (PP), which are comparatively weaker than those of other plant proteins, thereby limiting its application. However, we found that the addition of κ‐carrageenan (κ‐CAR) significantly (P 

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Bibliographic Details
Published in:International journal of food science & technology 2024-09, Vol.59 (9), p.6598-6610
Main Authors: Bartkuvienė, Ieva, Keršienė, Milda, Petrikaitė, Vilma, Leskauskaitė, Daiva
Format: Article
Language:English
Subjects:
Carrageenan
Carrageenans
Chemical bonds
disulfides
Food industry
food science
Gel formation mechanism
Gels
hardness
hydrogel
Hydrogels
kappa carrageenan
Microstructural analysis
microstructure
molecular interaction forces
Molecular structure
pea protein
Peas
protein isolates
Proteins
Rheological properties
synergism
Synergistic effect
technology
temperature
Water hardness
water holding capacity
κ‐carrageenan
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Description
Summary:Summary Our study focuses on the gelling properties of pea protein (PP), which are comparatively weaker than those of other plant proteins, thereby limiting its application. However, we found that the addition of κ‐carrageenan (κ‐CAR) significantly (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17413