The ability to store energy in pea protein gels is set by network dimensions smaller than 50nm

Food Research International
Claire Darizu MunialoHarmen H J de Jongh

Abstract

The objective of this study was to identify which length scales set the ability to elastically store energy in pea protein network structures. Various network structures were obtained from pea proteins by varying the pH and salt conditions during gel formation. The coarseness of the network structure was visualized by the use of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) and ranked from least coarse to most coarse networks. Least coarse networks were formed at a pH away from the isoelectric point (IEP) of pea proteins, and at a low ionic strength, whereas more coarse networks were formed at pH values close to the IEP and at a high ionic strength during gel formation. Mechanical deformation properties of the gels such as elastically stored (recoverable) energy, Young's moduli (stiffness of gels), fracture stress (gel strength), and fracture strain (brittleness of the gels) were measured by the use of a texture analyzer and correlated to the coarseness of the networks structure. The influence of coarseness on the ability of the networks to elastically store energy was observed for length scales below 50nm. The findings show that elastically stored energy of pea protein gels can be modulated v...Continue Reading

Citations

Mar 25, 2021·ACS Nano·Yi ShenTuomas P J Knowles
Nov 2, 2014·Langmuir : the ACS Journal of Surfaces and Colloids·Claire D MunialoHarmen H J de Jongh
Oct 15, 2014·Journal of Agricultural and Food Chemistry·Anneke H MartinGovardus A H de Jong
Mar 22, 2016·Journal of Agricultural and Food Chemistry·Mohamed-Lazhar ChihiRémi Saurel

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