Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and composition

• Published in: International journal of biological macromolecules 2024-10, Vol.277 (Pt 2), p.133889, Article 133889
• Main Authors: Lyu, Zhihong, Sala, Guido, Scholten, Elke
• Format: Article
• Language: English
• Subjects: Elastic Modulus; Emulsions - chemistry; Gels - chemistry; Pea Proteins - chemistry; Pisum sativum - chemistry; Processing conditions; Solanum tuberosum - chemistry; Starch - chemistry; Structure; Texture
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.133889

From a physicochemical perspective, foods like vegan cheese and meat analogues are complex multicomponent gels. The aim of this study was to investigate the effect of processing conditions and composition on the textural properties of multicomponent gels containing starch, pea protein isolate (PPI) and emulsion droplets. Mechanical properties were measured, and structural analysis was carried with CLSM and SEM. In the case of particle gels prepared with maize starch (MS), a higher shearing speed decreased Young's modulus, fracture stress and fracture strain due to break up of the starch granules. In polymer gels prepared with potato starch (PS), structure and mechanical properties were not much affected by processing conditions. The addition of emulsion droplets increased the Young's modulus of MS gels and decreased that of PS gels. In PS gels, the fracture stress decreased further for smaller oil droplets. The addition of emulsion droplets was also found to decrease adhesiveness, cohesiveness and chewiness, regardless of the matrix structure. With protein addition into PS gels, an increase in Young's modulus and a decrease in fracture strain were observed. These results show that processing conditions and composition can be used to modulate the physical properties of complex food systems. [Display omitted] •Protein and oil addition alters the structure and texture of starch-based gels.•Stronger shearing weakens starch particle gels, with slight impact on polymer gels.•Higher shearing speed and matrix viscosity lower the emulsion droplet size.•Additional protein increases emulsion-filled starch gel stiffness and lowers fracture strain.•Emulsion droplets reduce starch-protein gel adhesiveness and chewiness in any matrix.