Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions
The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% <i>w</i>/<i>w</i> protein) to generate four mixed sampl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1383 |
| _version_ | 1797499888261398528 |
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| author | Isabelle Carolina Oliveira Iuri Emmanuel de Paula Ferreira Federico Casanova Angelo Luiz Fazani Cavallieri Luis Gustavo Lima Nascimento Antônio Fernandes de Carvalho Naaman Francisco Nogueira Silva |
| author_facet | Isabelle Carolina Oliveira Iuri Emmanuel de Paula Ferreira Federico Casanova Angelo Luiz Fazani Cavallieri Luis Gustavo Lima Nascimento Antônio Fernandes de Carvalho Naaman Francisco Nogueira Silva |
| author_sort | Isabelle Carolina Oliveira |
| collection | DOAJ |
| description | The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% <i>w</i>/<i>w</i> protein) to generate four mixed samples at 5, 7, 9, and 11% <i>w</i>/<i>w</i> total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products. |
| first_indexed | 2024-03-10T03:53:53Z |
| format | Article |
| id | doaj.art-270b46154ad745808873caecddd7fe17 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:53:53Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-270b46154ad745808873caecddd7fe172023-11-23T10:58:21ZengMDPI AGFoods2304-81582022-05-011110138310.3390/foods11101383Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein SuspensionsIsabelle Carolina Oliveira0Iuri Emmanuel de Paula Ferreira1Federico Casanova2Angelo Luiz Fazani Cavallieri3Luis Gustavo Lima Nascimento4Antônio Fernandes de Carvalho5Naaman Francisco Nogueira Silva6Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri 18290-000, SP, BrazilCenter of Natural Sciences, Federal University of São Carlos (UFSCar), Buri 18290-000, SP, BrazilFood Production Engineering Group, DTU Food, Technical University of Denmark, Søltofts Plads 227, DK-2800 Lyngby, DenmarkCenter of Natural Sciences, Federal University of São Carlos (UFSCar), Buri 18290-000, SP, BrazilDepartment of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, BrazilDepartment of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, BrazilCenter of Natural Sciences, Federal University of São Carlos (UFSCar), Buri 18290-000, SP, BrazilThe present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% <i>w</i>/<i>w</i> protein) to generate four mixed samples at 5, 7, 9, and 11% <i>w</i>/<i>w</i> total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products.https://www.mdpi.com/2304-8158/11/10/1383dairy proteinscaseinsplant proteinsprotein beveragesacid gelcolloidal stability |
| spellingShingle | Isabelle Carolina Oliveira Iuri Emmanuel de Paula Ferreira Federico Casanova Angelo Luiz Fazani Cavallieri Luis Gustavo Lima Nascimento Antônio Fernandes de Carvalho Naaman Francisco Nogueira Silva Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions Foods dairy proteins caseins plant proteins protein beverages acid gel colloidal stability |
| title | Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions |
| title_full | Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions |
| title_fullStr | Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions |
| title_full_unstemmed | Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions |
| title_short | Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions |
| title_sort | colloidal and acid gelling properties of mixed milk and pea protein suspensions |
| topic | dairy proteins caseins plant proteins protein beverages acid gel colloidal stability |
| url | https://www.mdpi.com/2304-8158/11/10/1383 |
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